Chimichurri Rice Bowls with Chorizo and Avocado

Name: Chimichurri Rice Bowls with Chorizo and Avocado
Ingredients: 5 tablespoons olive oil; 1 small onion, finely chopped; 1 red or green jalapeno, thinly sliced into rings, seeds removed; 1 clove garlic, minced; Kosher salt and freshly ground black pepper; 1 pound fresh or cooked Mexican chorizo; 1/2 cup fresh cilantro, roughly chopped, plus leaves for garnish; 1/2 cup fresh parsley, roughly chopped; 2 scallions, roughly chopped; 2 tablespoons sherry or white wine vinegar; 4 cups cooked brown or white rice (see Cook's Note); 16 cherry tomatoes, quartered; 1 ripe avocado, halved, pitted, peeled and thinly sliced; 1/4 cup crema or sour cream