Finely chop red onion and bell pepper.
Place a large saucepan or frying pan on the stovetop and set to high heat. Once the pan has started to heat up, add in the oil, then onion, chillies, and bell pepper. Fry then until content begins to brown.
Add can of chopped tomatoes.
Drain and rinse the borlotti beans and tje kidney beans, then add in the mix.
Stir all ingredients together, then add chilli power and paprika.
Reduce the heat to low.
In a separate saucepan boil water on high, then add the rice. Continuously stir the rice as it cooks for 10-15 minutes Once the rice is cooked, drain in a sieve.
Add rice in with the sauce and mix content through so the sauce is completely blended with all of the rice.
Keep on low heat for 15-20 minutes to allow the rice to soak up the sauce.

1 can chopped tomatoes in tomato sauce
1 can red kidney beans
1 can borlotti beans
3 tablespoon hot chilli powder
2 tablespoon paprika
1 large red onion
1 large bell pepper
2 green or red chilies
150 gram (5.2 oz) long grain rice
1/2 tablespoon oil