Combine Brown Rice (1 cup), Chicken Stock (1 cup), and Water (1 cup) in a medium pot. Bring to a boil and let simmer for 30 minutes or until water is absorbed and rice is tender.
Over medium heat, add Olive Oil (1 tablespoon) to a large skillet. Once hot, add Onion (1/2) and Garlic (3 clove). Sauté until onions are translucent.
Add Carrot (2), Celery (2 stalk), and Red Chili Pepper (1), cook for 10 minutes.
Add Chicken Sausage (6 ounce) and cook 10 minutes.
Add Paprika (1 teaspoon), Dried Oregano (1 teaspoon), Dried Thyme (1 teaspoon), Smoked Paprika (1/2 teaspoon), Salt (1/2 teaspoon), Crushed Red Pepper Flakes (1/4 teaspoon), and Cayenne Pepper (1/8 teaspoon), stir to coat. Then stir in Corn Starch (1 tablespoon).
Add Red Kidney Beans (1 can) and remaining Chicken Stock (1 cup). Lower heat to medium-low and let simmer for 15 minutes or until liquid has reduced by about half.
Divide rice and bean and veggie mixture into four to six bowls. Garnish with Fresh Parsley (to taste) and Scallion (to taste). Enjoy!