In a medium saucepan, combine the basmati rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until rice is tender and water is absorbed. Fluff with a fork and set aside.

Cook the Chorizo

In a large pot, heat the olive oil over medium heat. Add the diced smoked chorizo and sauté for about 5-7 minutes until browned and crispy.

Sauté the Vegetables

Add minced garlic, chopped green onions, and the dried thyme to the pot with the chorizo. Cook for an additional 2-3 minutes until fragrant.

Add Greens and Broth

Stir in the chopped parsley, spinach, kale, and vegetable broth. Add bay leaves, salt, and black pepper. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes until the greens are tender.

Serve

Remove bay leaves from the gumbo. Serve the gumbo over a bed of basmati rice.