In a large skillet, heat a drizzle of olive oil over medium heat. Add the finely chopped yellow onion, stirring occasionally for about 5 minutes.

Introduce the ground lamb to the skillet, using a wooden spoon to break it apart as it cooks. Sauté for 7-10 minutes until mostly browned.

Stir in the minced garlic, cooking for an additional minute until fragrant. Sprinkle in oregano and cumin, mixing well.

Drain the fire-roasted tomatoes and pour them into the skillet, stirring to combine. Simmer for 3-4 minutes.

Fold in the fresh or wilted spinach, cooking for an additional 2-3 minutes until softened.

Season the mixture with salt and pepper to taste, stirring well.

Stir in the instant brown rice and add necessary water. Bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes.

Once cooked, fluff the rice gently with a fork. Optionally fold in chopped black olives.

Plate the dish and garnish with toasted pine nuts, grated Parmesan, and fresh parsley.