Peel and finely chop the onion and the three cloves of garlic.

In a wide saucepan, heat 3 tablespoons of olive oil and sauté the chopped onion and garlic over medium-low heat.

Before they are fully softened, when the onion is still a bit firm, add the chorizo slices and stir to mix everything. If you don't have chorizo, you can use pieces of pancetta or bacon... whatever you have!

Add the white wine and then the rice. Stir a bit to toast the rice slightly and add a pinch of salt and pepper.

Add the water and paprika, and stir a bit to distribute the rice throughout the saucepan.

Add a few bay leaves (this is optional, and if you don't have them, it's okay) and let the rice cook for 20 minutes over medium-low heat without covering.

When there are about 5 to 7 minutes left for the rice to finish cooking, add the drained pinto beans. If it seems too thick, you can add a bit more water to make it more brothy.

Once the cooking time is up, you can remove it from the heat and serve. You'll see what a delicious dish it is! 😋