Red Beans and Rice

This is a great meal to do on a budget. This is filling and very crowd pleasing. It is important to turn off the heat after boiling and right when you start the rice so the flavors can stew and thicken. The mixture will be perfectly warm by the time you serve!

2 chorizo sausages
2 stalks celery
1/2 yellow onion
5 cloves garlic
2 tsp cumin
2 tsp cayenne
1 tsp oregano
1 tsp paprika
1 bay leaf
1 can red kidney beans (pinto beans are tasty too)
1 C chicken stock
1 C tomato sauce
Rice of your choice

In a pot, cover chorizo, onions, garlic and celery half way with water and cook until water is evaporated (about 12 minutes). Remove chorizo and cut into medallions. Add the chorizo back in the pot. Add the dried spices and saute for about 4 minutes or until everything is just starting to brown. Add the chicken stock, beans and tomato sauce and let boil, uncovered, for about 15 minutes. Turn off the heat and leave uncovered. Cook the rice and serve over rice.