Sauté the onion in a saucepan in a little olive oil. Add the finely chopped courgettes and mushrooms and leave to brown for a few moments. Dilute the stock cube in 75 cl of water, and add it with the rice to the pan. Meanwhile, cut the chorizo into 5mm slices and fry for 5 minutes in a frying pan.
Keep an eye on the cooking rice and add a little stock if needed. Add the chorizo to the rice and vegetable mixture at the end of cooking to mix the flavours.
Season as desired. There is no need to drain the rice.
300 g wild rice
300g fresh chorizo
1 stock cube
2 bay leaves