In a large heavy-bottomed saucepan, fry the kielbasa slices until browned on both sides. Remove and set aside.
Cook and stir the onion in the kielbasa fat for a few minutes until onions are soft. Add the celery and cook and stir for about 5 minutes. Add the green pepper and chilli halves and cook until soft.
Stir in the tomatoes with their juices and add the stock, kidney beans, fried kielbasa and herbs. Stir and bring to the boil. Turn heat down to low, cover and simmer for about 30 minutes. Stir occasionally and add more stock, if necessary.
Meanwhile cook the rice in a saucepan with salted water for about 15 minutes until soft. Drain and set aside.
Remove the chilli halves from the pan and discard.
To serve, spoon the kilebasa and kidney beans over the rice.
Kielbasa is general term given to a sausage that is Polish in nature. Poland has a huge variety of sausages that vary by region and recipe. Look for kielbasa in Polish supermarkets. In a pinch, substitute using a different type of smoked sausage.