Finely chop 1 yellow onion. Heat a skillet over medium heat and add the onion, sautéing for about 5 minutes until translucent.

Add 1 pound of ground lamb, breaking it up as it cooks, stirring occasionally for about 8-10 minutes until browned.

Mix in 1 minced garlic clove, and sprinkle in 1 teaspoon each of oregano and cumin. Stir for 1-2 minutes until fragrant.

Drain and add 1 can of fire-roasted tomatoes, stirring for about 3 minutes.

Toss in a handful of fresh spinach and stir until wilted, about 2 minutes.

Add 1 cup of instant brown rice and 1 cup of water, mixing until evenly distributed.

Bring to a boil, reduce to a simmer, cover, and cook for 10-15 minutes until rice is tender.

Remove lid and fluff the rice mixture with a fork before serving.

Transfer to a serving dish and top with optional toasted pine nuts, grated Parmesan, and fresh parsley.