Step 1

Place the rice in a bowl and cover with cool water. Swirl your fingers through the rice to release some of the starch. Drain and repeat.

Step 2

Drain the rice in a strainer and set aside to dry off while you chop the onion and garlic.

Step 3

Heat the oil in a large pan or pot over medium heat. Fry the onion until soft then add the garlic and fry for a minute more or until soft.

Step 4

Add the well-drained rice and turn the heat to medium-low. Gently toast, stirring frequently and watching carefully that it doesn’t burn, until the grains begin to take on a golden-brown color.

Step 5

Remove the pan from the heat for a minute and stir in the paprika, cumin and oregano. Allow the spices to release their fragrance. We do this off the heat as paprika can burn easily.

Step 6

Return the pan to the heat and add the stock, tomato sauce and salt. Cover the pan and raise the heat to medium-high to bring to a boil. Once it reaches a boil, lower the heat to low.

Step 7

Allow to gently simmer for 12 - 15 minutes or until the liquid is absorbed and the rice is nearly tender. Try not to lift the lid but you can sneakily grab a spoonful if you want to check how the rice is cooking.

Step 8

After 12 - 15 minutes the rice should be still a bit firm in the middle but not hard. Remove the pan from the heat and allow to steam, without removing the lid, for 5 minutes.

Step 9

Finally, remove the lid and stir in the beans. Check the seasoning if it needs more salt and pepper.

Step 10

Serve immediately.