Red beans, sausage and rice

Ingredients

• 1 tbsp olive oil
• 500g (1.1 lbs) raw chorizo
• 1 red capsicum (bell pepper), diced
• 1 brown onion, diced
• 3 sticks celery, diced
• 1 tsp dried thyme
• 1 tsp smoked paprika
• ½ tsp cayenne
• 250g (1 ¼ cups) long grain rice
• 1L (4 cups) chicken stock
• 2 tins (400g/14 oz each) red kidney beans

Directions

1. Start by washing your rice twice and then soak it in water until ready to cook.
2. Place a large saucepan over medium-high heat and add 1 tablespoon of olive oil. Once the olive oil is hot, remove the sausage from its casing and add it to the pan. Use a wooden spoon to break the sausage into pieces.
3. Once the sausage starts to cook and you see some colour developing on the bottom of the pan, add the onions and continue to cook, stirring for  2 minutes. After 2 minutes, add the capsicum and diced celery and give it a stir.
4. Next, add the dried thyme, smoked paprika, and cayenne and stir, followed by the washed rice, stirring through.
5. Add the chicken stock and stir well. Simmer for 15 minutes, stirring every 2-3 minutes.
6. After 15 minutes, add the cooked beans and stir through. Cook for a further 4-5 minutes or until the rice is fully cooked and the beans are hot all the way through.
7. Serve and enjoy!