Rice Pan à la Mexico

Clean mushrooms and cut into halves or quarters. Clean peppers and cut into small pieces. Finely dice onions and garlic. Press the sausage meat into small balls. Heat oil and fry meatballs for about 5 minutes, remove. Add prepared vegetables to the frying fat and fry for about 5 minutes, remove. Sauté onions and garlic in the drippings, add rice. Pour 1 1/4 liters of water and chili sauce, bring to a boil. Season with salt and cayenne pepper. Cook for about 25 minutes over medium heat, stirring occasionally. Drain corn and beans, add to rice with meatballs and vegetables about 5 minutes before end of cooking time and cook. Season again to taste.