Roughly chop 1 small onion, roughly chop 4 cloves of garlic, finely chop 1 green bell pepper and finely chop 1 carrot that´s been peeled

Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil

After 1 minute, add in the chopped vegetables into the stock pot, mix continuously with the olive oil, after 4 minutes and the onion is translucent, add in 1 tsp sweet smoked Spanish paprika and ½ tsp ground cumin, quickly mix together, then add in ½ cup tomato sauce and season with sea salt & black pepper, mix and simmer

Once the tomato sauce has thickened, about 3 minutes, add in 2 ½ cups of canned kidney beans (drained & rinsed), 3 ½ cups of vegetable broth and 1 bay leaf, turn up the heat to a high heat and give it a gentle mix

Once the broth comes to a boil, add in ½ cup uncooked Spanish round rice and give it one final mix, place a lid on the stock pot and lower to a low-medium heat, simmer until the rice is done (check package instructions), once the rice is cooked, remove the lid (if your stew looks too dry, add in a bit more broth), remove the stock pot from the heat

Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, serve at once, enjoy!