|Minced onions||1 Cup (16 tbs)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Uncooked rice||1 Cup (16 tbs)|
|Chili powder||1 Tablespoon|
|Tomato juice||4 Cup (64 tbs) (part may be bouillon)|
|Chorizo sausage||1⁄2 Cup (8 tbs), sliced (Spanish)|
|Mushrooms||1⁄2 Cup (8 tbs), sliced, sauteed|
1) In a pan, saute the onion in the oil for 2 or 3 minutes, until softened.
2) Stir in rest of the ingredients and pour in the tomato juice.
3) Bring to a boil, cover and simmer over a low heat for 18 to 25 minutes, or until the rice is tender.
4) Serve the Mexican Rice, immediately on individual serving plates.