Thinly slice 2 peeled carrots, cut 1 green bell pepper into thin strips, roughly chop 1 onion, cut 6 cloves of garlic into large chunks and roughly chop 1 tomato

Heat a large fry pan with a medium heat and add in 2 tbsp pine nuts, mix them around continuously and cook for 3 minutes, or until lightly toasted, then remove from the pan and set aside

Using the same pan with the same heat, add in 2 tbsp extra virgin olive oil, along with the chopped onion, sliced green bell pepper, sliced carrots and chopped garlic, mix the vegetables with the olive oil

After 5 to 6 minutes and the onions are translucent, add in 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in the chopped tomato and season with sea salt & black pepper, mix together and cook for 3 minutes, then add in 3 cups vegetable broth and raise the heat to a high heat

Once the broth comes to a boil, add in 1 cup uncooked round rice and 1 ¼ cups canned white beans (drained & rinsed), give it one final mix and cook for 8 to 9 minutes, then lower the fire to a low-medium heat and simmer for 4 to 5 minutes, or until all the broth has been absorbed, then remove the pan from the heat

Immediately cover the pan with a dishcloth and let it sit for 3 to 4 minutes, then remove the dishcloth, top off with the toasted pine nuts and finely chopped chives, enjoy!