Ingredients

• 2 Tbsp. extra virgin olive oil
• 1 large yellow onion, finely chopped
• 1 green bell pepper, cored and chopped
• Kosher salt
• 2 garlic cloves, minced
• 1 tsp. smoked or sweet paprika
• 1 tsp. ground cumin
• ½ tsp. red pepper flakes, optional
• 2 cups basmati rice or similar long grain rice, rinsed very well
• 2 (15-oz.) cans kidney beans, drained and rinsed
• 1 (15-oz.) can diced fire roasted tomatoes
• 2 Tbsp. tomato paste
• 2 ½ cups vegetable broth
• ⅓ cup sliced green olives, optional, for garnish
• ¼ cup chopped fresh cilantro or parsley, optional, for garnish

Directions

1. Saute the onion and pepper: In a large, deep pan heat 2 tablespoons extra virgin olive oil over medium heat until shimmering but not smoking. Add the chopped onion, chopped bell pepper and season with a big pinch of kosher salt. Cook, tossing regularly until the vegetables soften a bit.
2. Add the garlic and spices: Add the garlic, paprika, cumin, and red pepper flakes. Cook for about 30 more seconds.
3. Add the rice, beans and tomatoes: Add the rice and season with another pinch of kosher salt. Toss to combine, then add the beans and fire roasted tomatoes. In a small bowl or liquid measuring cup, mix the tomato paste and broth together, then add it to the rice mixture.
4. Boil then simmer: Raise the heat and bring the mixture to a boil, then reduce the heat to low. You want it to simmer gently. Cover with a tight fitting lid and allow the rice to cook until its tender and the liquid is fully absorbed, about 20 minutes.
5. Garnish and serve: Garnish with the olives and parsley, if using, and serve.

http://www.lynnandruss.com