For the Mexican rice pan, sauté the onion in oil in a saucepan. Remove the core from the bell bell pepper and cut it into small pieces. Cut the mushrooms into small pieces as well and add both ingredients to the pot and sweat them a bit as well. Add the rice (uncooked), the paprika powder and the tomato paste and sauté a little. Deglaze everything with the soup and bring to the boil.
Cover and cook for about 20 minutes, until the liquid boils away and the rice is cooked. Just before the end of the cooking time, mix in the beans and rice. Stir occasionally to prevent the rice from sticking to the bottom. Season the Mexican rice pan with Tabasco.
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