In a pot, heat the 3 tablespoons of olive oil, add the onion, garlic, red bell pepper and bay leaf.Stir and cook until it begins to brown.When sautéed, add the diced tomato and cook until the tomato begin to fall apart.Once everything is well sautéed, add the rice and mix very well.Season with salt and pepper.Add the tomato paste and the can of beans.Mix everything well and add 2/3 of the broth.Stir, cover and cook on medium heat for about 12 minutes.Add the remaining broth and chopped parsley.Stir and as soon as it begins to boil, cover and turn off the heat.Let it stand for about 5 minutes.After about 5 minutes, it is ready to serve. Recipe & Photo Credit: Neuza Costa, SaborIntenso.com