Cuban Beans and Rice

From: AllRecipes

I originally got this from a Cuban friend, but made some
   changes to it. I have had it many times, the leftovers are
   very good wrapped in a tortilla, too. Very filling dish.
   Prep Time: approx. 10 Minutes. Cook Time: approx. 50
   Minutes. Ready in: approx. 1 Hour . Makes 6 servings.

1 tablespoon olive oil
1 cup chopped onion
1 green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon salt

4 tablespoons tomato paste
1 (15.25 ounce) can kidney
beans, drained with liquid reserved
1 cup uncooked white rice

Directions
1 Heat oil in a large saucepan over medium heat. Saute
   onion, bell pepper and garlic. When onion is translucent add
   salt and tomato paste. Reduce heat to low and cook 2
   minutes. Stir in the beans and rice.
2 Pour the liquid from the beans into a large measuring
   cup and add enough water to reach a volume of 2 1/2 cups;
   pour into beans. Cover and cook on low for 45 to 50
   minutes, or until liquid is absorbed and rice is cooked.