Rice with Chipotle & Kidney Beans

Inspired by the hearty peas-and-rice dish originating in South Carolina in the U.S., this classic recipe uses kidney beans in place of the traditional black-eyed peas. The addition of smoky paprika and chipotle give it a lovely richness, and healthful olive oil bolsters the complexity. Add some sautéed green peppers if you’d like, or serve with a side of corn bread and collard greens.