Saute onions in hot oil. Add garlic but do not brown.
Add bell pepper and hot pepper (if using).
Pour whole tomatoes in a bowl and crush with fingertips.
Add tomatoes (be sure to rinse out the can with a little water and add to pot). Stir.
Add paprika and salt. Stir.
Add water and bring to a boil with lid.
Add rice and reduce heat to simmer with lid for 40 minutes, stirring only once or twice.
Then add beans.
Add parsley/cilantro. Stir and adjust seasonings, adding more salt or spice.
Continue cooking without lid until the rice is tender and liquid is absorbed. If rice is not cooked but the liquid is absorbed, add a little more water.
Drizzle generously with olive oil.