Saute: In a large pan, heat water over medium-high heat, add the onion, garlic, celery, and bell peppers, saute for 5 minutes. Add the smoked paprika, thyme, oregano, and cayenne, and saute for 1 minute more.

Simmer: Add the crushed tomatoes, rice, and broth, bring to a boil, reduce heat, cover askew, and simmer on low for 20–25 minutes, stirring every 7 minutes or so to keep the rice from sticking to the bottom of the pan. In the last 5 minutes, add the beans and continue to cook until warmed through.

Serve: Spoon into serving bowls and top with garnish of choice.

Store: Leftovers can be stored for up to 5 days in the refrigerator. For longer storage, keep in the freezer for up to 2 months. Let thaw before reheating on the stovetop or in the microwave.