Put about a tablespoon of oil in a sauce pan and heat on medium high.

Once the oil is hot (it will move around much more quickly) put your sausage and chicken mix, or the kidney beans, into the pan.

Cook for a few minutes, then add your vegetables.

Once the vegetables are hot, add the dry, uncooked rice.

Cook for about 30 seconds, and stir frequently to avoid burning, and then add the stock mixture.

If stock is boiling, turn heat down. You want a gentle simmer so the stock doesn’t boil off too fast.

Cook for about 15-20 minutes with the lid on, until the rice is soft. Depending on how hot the stock is, you may need to add a little more water. If the rice isn’t soft and you can’t see any more stock in the pan. Add about a ¼ cup of water per serving if more water is needed.

Once the rice is soft, turn off the heat, and enjoy! If you’d like a little more spice, you can add some red pepper flakes or cayenne. If you’d like a little less spice, add some butter and mix well.