Roughly chop 1 small onion, roughly chop 4 cloves of garlic, finely chop 1 green bell pepper and finely chop 1 carrot that´s been peeled
Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
After 1 minute, add in the chopped vegetables into the stock pot, mix continuously with the olive oil, after 4 minutes and the onion is translucent, add in 1 tsp sweet smoked Spanish paprika and 1/2 tsp ground cumin, quickly mix together, then add in 1/2 cup tomato sauce and season with sea salt & black pepper, mix and simmer
Once the tomato sauce has thickened, about 3 minutes, add in 2 1/2 cups of canned kidney beans (drained & rinsed), 3 1/2 cups of vegetable broth and 1 bay leaf, turn up the heat to a high heat and give it a gentle mix
Once the broth comes to a boil, add in 1/2 cup uncooked Spanish round rice and give it one final mix, place a lid on the stock pot and lower to a low-medium heat, simmer until the rice is done (check package instructions), once the rice is cooked, remove the lid (if your stew looks too dry, add in a bit more broth), remove the stock pot from the heat
Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, serve at once, enjoy!
Get the Sweet Smoked Spanish Paprika I used in this recipe