Use a heavy skillet or Dutch oven and heat the oil over medium-high heat. Add the onion and garlic and sauté for three minutes. Lower the heat to medium and add the rice. Stir stirring continuously for 3 minutes. Be careful be to not burn it.
Add 3 cups of broth, the cumin, paprika, and salt and pepper. Cover and cook for about 15 minutes until it is tender and the broth is absorbed. Add additional broth if necessary.
When this is finished cooking, stir in the salsa, beans, and lime juice. Garnish with the cilantro if desired.
To make vegan Spanish rice and beans, use vegetable broth instead of chicken broth.