1 pound bulk sausage
1 pound boneless skinless chicken breasts
1 green pepper
1 medium onion
10 cloves garlic
1 15-oz can of red beans
1 tbsp paprika
1 quart chicken broth
1 "family size" (14 oz) box yellow rice (I used Goya; it may not be available in the same sense from other companies)
Crumble the sausage into a wok or paella pan, and cook on medium high it until some of the oils are released.
Cube the chicken and put it in with the sausage, and cook both until brown.
Slice the pepper and onion into squares, put those into the pan. Cook for a few minutes.
Mince the garlic, drain and rinse the beans, and put those and the paprika into the pot. Cook for a few more minutes.
Add the chicken broth, and bring it to a boil.
Add the rice, and stir well. TUrn it down and cover it.
Stir it occasionally until the liquid is almost all gone.
Remove from heat. Slice the lemon, peel and all, into rounds, and place them on top all decorative-like.
Put the pot on the table.