cooked or canned lima or kidney beans
Cut up onions in a 2 quart pan. Simmer in oil until golden brown.
Add 6 cups of water to onions, and season to taste with salt, pepper and paprika.
Bring to a boil and add 3 cups of rice. Lower heat, add beans of choice, cover pan, and simmer simmer for 25 minutes, or until water is absorbed and rice is cooked.
Turn off stove and let stand. Serve with chicken linguicia, of other meats.