Add 2 cups vegetable broth into a sauce pan, pinch in ¼ tsp saffron threads and season with sea salt & freshly cracked black pepper, heat with a high heat

Meanwhile, add 1 cup of long grain rice into a sieve and rinse under cold running water, until the water runs clear underneath the sieve

Once the broth comes to a boil, add the rice into the pan, give it a mix and place a lid on the pan, lower to a low-medium heat, simmer until the rice is cooked (check rice package instructions)

Meanwhile, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 1 small onion finely diced, 1 green bell pepper finely chopped, 1 carrot (peeled) finely chopped and 4 cloves garlic roughly minced, mix the vegetable continuously with the olive oil

After 4 minutes and the vegetables are lightly sauteed, add in 1 tsp sweet smoked Spanish paprika and ½ tsp ground cumin, quickly mix together, then add in 2 ½ cups canned pinto beans (drained & rinsed) and season with sea salt & black pepper, gently mix together until well mixed, then add in 1 cup vegetable broth and simmer on a medium heat

Once the rice is cooked through (15 minutes in my case), remove the rice from the heat, let it sit for 3 to 4 minutes with the lid on, then remove the lid and fluff up the rice with a fork, transfer the rice into serving dishes

Grab the simmering beans (there should still be a little broth left) and add into the serving dish next to the rice, sprinkle with freshly chopped parsley, enjoy!