Cut the onion into fine rings and press the garlic. Then sauté in olive oil. Cut the peppers into small cubes and steam them for about five minutes. Then add the rice and let it sweat briefly. Top up with about six cups of stock and the can of tomatoes. Season with the oregano, paprika, chilli powder and cumin and simmer for about 15 minutes until the rice is cooked through.
Add the kidney beans, mix in and heat everything again. Finally, season with salt and pepper and garnish with flat-leaf parsley.
Tip: It tastes delicious even after being warmed up.