Rinse the rice in a fine mesh strainer under cool water. Place in medium sized sauce pot with a fitted lid; add filtered water and a pinch of sea salt. Bring to a boil over high heat, cover with a fitted lid and reduce the heat to low. Simmer for 40 minutes. Turn off the heat and let sit for another 5 minutes before removing the lid. (This step prevents sticking). Remove lid and fluff with a fork.
Heat a large skillet with 2 Tablespoons olive oil and once hot, add the onions, garlic and jalapeno pepper and a pinch of sea salt. Sauté for 2 – 3 minutes, or until it starts to smell fragrant. Add the cumin and smoked paprika and sauté for about 1 – 2 minutes more. Add the corn and give a quick stir, sauté for another minute. Add the black beans and fresh spinach and stir to combine.
Finally add in the green onions and cilantro. Serve over cooked brown rice with chopped avocado and salsa.