2T olive oil

1 onion or 3-4 shallots, finely chopped

3 garlic cloves, minced

1 1/2t paprika

1t salt

1t chili powder

1t oregano

1/2t black pepper

1/4t cayenne pepper (omit for less spicy)

2c brown rice (can also use white, reduce cooking time to 25 minutes)

1 (14oz) can fire-roasted diced tomatoes (can also use 1c salsa)

2 (15oz) cans kidney beans, drained and rinsed

3c broth (vegetable or chicken, can also use water)

(Optional) Pre-cooked meat of choice (sliced sausage, bacon, ground beef, turkey, ham)

Heat oil in a large skillet. Add onion and cook until soft, about 5 minutes.

Add garlic, paprika, salt, chili powder, oregano, black pepper and cayenne pepper. Cook until aromatic, stirring frequently, about 2 minutes. Stir in rice and cook for an additional 2 minutes.

Stir in tomatoes, beans, broth and meat (if using). Bring to a boil, reduce heat to low, cover and simmer until all liquid is absorbed, about 40-45 minutes.