1. In a large skillet, melt the butter over medium heat. Add flour and cook, stirring constantly, until the mixture turns a light golden brown.

2. Add the ground pork sausage, cumin, black pepper, and paprika to the skillet. Cook until the sausage is browned, breaking it up into small pieces.

3. Stir in 1/2 cup of chicken stock and garlic. Cook for another 2-3 minutes.

4. Add the cooked white rice and remaining 1/4 cup of chicken stock. Stir well to combine and heat through.

5. Serve hot, garnished with sliced scallions if desired.