Place sausage and vegetables in a heated, medium saucepot with a tiny bit of vegetable oil

Heat stock seperately in a medium saucepot to a simmer.

Season with crushed pepper flakes, paprika, salt, and pepper.

When the meat is nearly browned, add garlic and rice then stir. Cook 1 minute.

Add tomato paste and cook 1 minute.

Add stock to rice mixture. Bring to a simmer and cover. Cook 15 minutes on low then remove from heat but do not remove lid. Let steam 5 minutes. Fluff.

Garnish with cilantro

Variations; Sour cream, beer, chicken stock, chorizo, jalapeños, habanero, bacon, celery, carrots, shallots, goat cheese, cotija, parmesean, romano, gruyere, pepperjack, provolone, gouda, parsely, yellow onion, zucchini, sofrito, vinegar, avocado, corn, bourbon, cumin, cayenne, thyme, oregano, fennel, Mexican oregano, chives, scallions, leeks, lemon, lime, crushed pineapple, mango, mint, basil, tarragon,