Set a 2-quart saucepan over a medium high heat, and add the olive oil. Once the oil is hot, about 30 seconds, add the onions, bell peppers and celery. Sweat the vegetables stirring often until the onions are translucent, about 5 minutes. Add the garlic and ham hock to the pan and continue to stir while sweating the vegetables for 2 minutes. Add the chicken stock and bay leaf to the pan and cook for 1 hour. After an hour, add the red beans to the pan and continue to cook, stirring occasionally, for another 1 1/2 hours. After 11/2 hours, the beans should be slightly tender, at this point, remove the ham hock from the pan and allow to cool slightly before removing the meat from the bone. Discard the ham hock bones and return the meat as well as 1/2 teaspoon of the salt to the pan with the red beans. Cook the beans for an additional 30 to 45 minutes, or until the beans are tender and the stock has reduced to make a sauce-like consistency with the red beans. Remove the bay leaf from the red beans.
To make the rice, rinse the rice grains in a fine mesh strainer under running cold water. Place the rice in a 1-quart saucepan and add the water. Place the pan over a medium high heat, and when the water begins to boil, reduce the heat to low and place a lid on the saucepan. Cook the rice for 20 minutes and remove from the heat. Allow the rice to steam for 5 minutes before removing the lid and stirring the sesame oil and cilantro into the rice. Serve immediately.