Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic, paprika, cumin, and black pepper, cooking for another minute until fragrant.
Add the rice to the pot and stir to coat with the onion and spice mixture. Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
Stir in the kidney beans and continue to simmer, covered, for an additional 10 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat