Wash and dry produce.

Dice cheese into 1-inch pieces. Roughly chop cilantro. Halve mandarin orange.

Heat a drizzle of oil in a large pan over medium-high heat. Add grilling cheese and cook until browned, 1-2 minutes per side.

While cheese cooks, in a small bowl, combine cilantro, jam, half the cumin, half the vinegar, 1 TBSP olive oil, juice from mandarin orange, a pinch of salt and pepper, and as many chili flakes as you like (all the cumin, all the vinegar, and 2 TBSP olive oil for 4 servings).

Massage rice in package to break up grains. Roughly chop spinach. 

To a large microwave-safe bowl, add rice, spinach, and garlic herb butter. Cover with plastic wrap and microwave until rice is warmed through and spinach is wilted, 3-4 minutes.

Fluff rice with a fork; stir in half the almonds. Stir to combine; season with salt and pepper.

Divide garlic spinach rice between shallow bowls and top with cheese. Drizzle with mandarin cilantro sauce and sprinkle with remaining almonds. Serve.