1 T hot Spanish smoked paprika (Pimentón de la Vera)
2 tsp salt
4 cups water
1 (15-15 ½ – oz.) can kidney beans, rinsed, drained
Sauté onion, red bell pepper, and garlic in a heavy 4-quart saucepan over medium-high heat. Sauté until onion is golden, about 5 minutes.
Add rice and stir until coated, about 1 minute.
Stir in bay leaves, tomato paste, cumin, paprika, and salt. Add 4 cups water and beans and bring to boil. Reduce heat to medium-low; cover and cook until rice is tender and liquid is absorbed (about 18 minutes). Remove from heat; let stand covered 10 minutes.