To cook the brown rice: Rinse and drain well until the water runs clear. Put in a lidded saucepan with 2 C. (450 ml) filtered water. Put on the lid. Bring to a boil, then turn down to low so it is just simmering. Cook for 35 minutes. Do not at any time remove the lid.

When the timer goes off, turn off the heat. Let sit with the lid on at least 10 minutes, then fluff with a fork. It will work better in the recipe if you allow the rice to cool on a plate, so it's less sticky.

Peel the jicama and dice into small cubes. (I would cut them about half the size as I did for the photo.)

If using frozen peas, rinse them in a colander with warm water to help them thaw.

Wipe the mushrooms clean with a damp kitchen towel or damp paper towel. Thinly slice.

Heat olive oil over medium-high heat in a large non-stick saute pan or cast iron frying pan. When it is shimmering but not smoking, add the mushrooms and saute until starting to brown.

Add the jicama cubes, peas, and chorizo and stir. Cook until the jicama is cooked but still crisp and the mushrooms are golden.

Add the rice and optional pineapple and stir for a few minutes to heat through.