Add 2 cups (475 ml) cold water into a sauce pan, season generously with sea salt and heat with a high heat

Meanwhile, add 1 cup long grain rice into a sieve and rinse under cold running water, until the water runs clear underneath, roughly chop the onion, carrot & garlic and thinly slice the celery stick

Once the water comes to a boil, add in the rice, give it a quick mix, place a lid on the pan and lower to a low heat

At the same time, heat a stock pot with a medium heat and add in a generous 2 tbsp extra virgin olive oil

After 1 minute add in the chopped vegetables, mix with the olive oil, after 3 minutes and the veggies are lightly sauteed, add in 1 tsp sweet smoked Spanish paprika and 1 tsp dried thyme, quickly mix together, then add in the canned diced tomatoes and season with sea salt & black pepper, mix together and simmer

Meanwhile, add the canned beans into a colander and rinse under cold water

Once the juices from the canned diced tomatoes have thickened up, about 3 minutes, add in the drained beans and 2 ½ cups of vegetable broth, raise the heat to a high heat and bring to a boil, then place a lid on the stock pot and lower to a low heat

After simmering the rice for 15 minutes (check package instructions on the rice you are using) and all the water has been absorbed by the rice, remove the sauce pan from the heat, using a fork gently fluff the rice and then set aside

After simmering the bean stew for 18 to 20 minutes and the stew has thickened, remove from heat

Transfer some of the bean stew into a shallow bowl, add some of the rice over the stew and sprinkle with freshly chopped parsley, enjoy!