Pineapple Chorizo Rice Bowls

• 4 cups jasmine rice cooked
• 1 tablespoon olive oil
• 1/2 onion diced, sweet
• 2 garlic minced, cloves
• 1 pound chorizo removed from the casing (if needed
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon butter unsalted
• 1 1/2 cups pineapple about 1/2-inch cubes, chopped
• 6 to 8 mini sweet bell peppers sliced
• 4 green onion thinly sliced

avocado cream

• 1/3 cup Greek yogurt or sour cream
• 1 avocado chopped
• 1 lime juiced
• 1/8 teaspoon salt

chipotle cream

• 1/3 cup Greek yogurt or sour cream
• 1 chipotle pepper in adobo
• 1 tablespoon adobo sauce from a can of chipotles
• 1/2 lime juiced