In a pan, heat 1 tablespoon olive oil at a medium heat and add the chorizo. Fry until browned on both sides.
Remove the chorizo, drain and leave aside.
Reheat the oil in the pan and add the onion. Fry on low heat, stirring every so often.
Wash the rice until it runs clear. Fill up a pan with water, 1 teaspoon salt, 1 tablespoon olive oil and the mix veg and bring to the boil.
Once rice is half cooked, after about 10 minutes, drain water and return pan to the cooker. Add 1 teaspoon salt and 1 tablespoon olive oil, cover with a lid and cook rice on low heat until rice is soft, about 15 more minutes.
As the onions cook, throw the cooked chorizo back in the pan with the mushrooms. Add paprika, pepper and Tabasco and stir to combine.
Garnish with jalapenos and serve.
You can add/change/remove any vegetables as you please. I normally add green and red peppers, green beans, and/or extra peas.