Smoky Pinto Bean Stew With Cilantro Rice

• 1 cup rice
• 2 cups water
• 2 tablespoons cilantro
• 2 (15 ounce) cans pinto beans
• 1 tablespoon olive oil
• 1 tablespoon smoked paprika
• 1 1 yellow bell peppers or 1 orange bell pepper
• 1/2 teaspoon salt
• 1 dash pepper

1. Rinse rice in a fine-mesh sieve until water runs clear. Place rice in a small saucepan, along with water and 1/2 teaspoon salt and bring to a boil. Cover, reduce heat to low, and simmer until water is absorbed and rice is tender, about 17 minutes.
2. Meanwhile, halve bell pepper, remove stem and seeds, and cut into 1/2-inch pieces. Finely chop cilantro leaves and stems.
3. In a large saucepan, heat oil over medium flame until shimmering. Add paprika. Cook, stirring frequently, for 30 seconds. Add chopped bell pepper, 1/2 teaspoon salt, and a dash of pepper. Cover and cook, stirring occasionally, until peppers are soft, 4-5 minutes.
4. Rinse then add beans plus 1/4 cup water to the saucepan. Partially cover and cook over medium-high until beans are tender and liquid has thickened, about 10 minutes.
5. Add 1 tablespoon of cilantro mixture to rice, and separately to beans. Season to taste with salt and pepper. Serve rice topped with bean stew.

rice, water, cilantro, pinto beans, olive oil, paprika, yellow bell peppers, salt, pepper

Taken from www.food.com/recipe/smoky-pinto-bean-stew-with-cilantro-rice-535725 (may not work)