Thaw and drain the spinach.

Cook the rice according to package directions.

Peel and chop the shallot.

Mince the garlic.

Rinse and slice the mushrooms.

Slice the tomatoes.

Dice the chicken breasts and season with salt and pepper.

Chop the salami or chorizo.

Heat 2 tablespoons of olive oil in a skillet over medium heat.

Saute the shallot and garlic in the heated oil until softened.

Reduce the heat to low, add the spinach, and cook for 8 minutes.

Heat the remaining 3 tablespoons of olive oil in a separate large skillet or wok.

Saute the chicken in the hot oil for about 5 minutes, until lightly browned.

Add the salami or chorizo and mushrooms to the chicken and fry for another 3 minutes.

Add the cooked rice and spinach to the chicken and mushroom mixture.

Mix all ingredients together thoroughly.

Season with salt and pepper to taste.

Top with slices of tomato.

Serve immediately.