Add the garlic, paprika, oregano, thyme, cayenne pepper and crushed red pepper flakes. Cook for another minute until fragrant.
Stir in rice, broth and beans. Season liberally with salt and pepper.
Increase heat to high and bring mixture to a boil. Reduce heat to low, cover and cook for 15-20 minutes, or until the rice has absorbed all of the liquid.
Garnish with chopped cilantro, if using, and serve warm.
Notes
Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months.