Baked Rice Mexicana

• 1 large onion, finely chopped
• 1 clove garlic, finely chopped
• 13 cup olive oil
• 1 cup rice, uncooked
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon chili powder
• 4 ounces button mushrooms
• 6 ounces chorizo sausage, sliced
• 1 12 cups beef stock or 1 12 cups chicken stock
• 1 tablespoon parmesan cheese, grated

1. Saute the onion and garlic in hot olive oil until just soft.
2. Add the rice and seasonings and brown lightly.
3. Add the mushrooms and sausage and enough boiling stock to come 1" above the rice.
4. Cover with a tight lid and bake in a 350F.
5. oven until the liquid is completely absorbed, about 35 minutes.
6. Sprinkle with grated Parmesan cheese and serve.

onion, clove garlic, olive oil, rice, salt, freshly ground black pepper, chili powder, button mushrooms, chorizo sausage, beef stock, parmesan cheese

Taken from www.food.com/recipe/baked-rice-mexicana-9074 (may not work)