In a dutch oven or large saucepan, add a slug of olive oil, and sautee the Kielbasa until nicely browned and some fat has rendered. Remove from the pan with a slotted spoon, and put aside in a bowl.

Add the onions to the pan and sautee until softened. Add the tomato paste. Continue sauteeing until starting to brown. Add the garlic and the red peppers. Sautee for a couple of minutes.

Add the paprika, chipotle, red pepper flakes, and italian seasoning. Sautee for 30 seconds, then add the basmati. Stir to cover the rice.

Deglaze with the chicken stock, add the tomato sauce and bay leaves. Season with salt and pepper. Bring to a low boil, then reduce heat and simmer for 12-15 minutes, until rice is tender, stirring occasionally and topping up with liquid if the soup is getting too thick.

Remove from the heat, adjust seasonings, and server with crusty bread or toast.