Chorizo and Cannellini Bean Simmer: Heat oil in large high-sided skillet set over medium heat; cook chorizo, onion, mushrooms, garlic and seasoning for 5 to 8 minutes or until chorizo starts to brown and onion is tender. Stir in cannellini beans.
Stir in tomato paste; cook for 1 minute. Stir in diced tomatoes; bring to boil. Reduce heat to medium-low; cook for 15 to 20 minutes or until sauce is thickened. Stir in kale; cook for 3 to 5 minutes or until kale is wilted and tender.
Rice: Meanwhile, cook rice according to package directions.
Toasted Cumin Crema: Stir together sour cream, ground cumin and seasoning.
Divide rice among bowls. Top with chorizo mixture. Drizzle with crema.
Topping: Toss together carrots and beets; divide among bowls. Garnish with parsley. Serve with lime wedges.
Note: Alternatively, use store-bought spiralized beets and carrots if desired. Garnish with chopped scallions for added flavor.