Heat a saucepan with some olive oil and pan fry the onion until translucent, about 8 minutes. Add the garlic and paprika cook for another minute. Add the white wine and stir for a minute.
Add the remaining sauce ingredients, stir, bring to the boil and then simmer over a low heat for 40 minutes.
Pour the sauce into a liquidiser and blitz the sauce until smooth. It will thicken quite a bit so add a bit of water until you reach the right sauce consistency. At this stage you can either place back into a clean saucepan and keep warm or cool down, place in the fridge and re-heat when required.
Heat a fry pan with some oil. Add the onion and cook until translucent. Add the garlic and cook for another minute.
Add the seasoning, chilli sauces and spices. Mix well and stir for a minute. Add the kidney beans, mix well.
Add half of the sauce mixture. (The remainder will keep in the fridge for a quick sauce with chicken, pasta or my meat cigars with paprika tomato sauce recipe) for a couple of days, or it freezes well.
Incorporate the sauce well into the mixture and simmer for 20 mins.
While the sauce is simmering, cook the rice (I use 3/4 cup dried rice for 2). Once cooked, drain well and add to the simmered sauce.
Mix really well together and simmer for a further 5 mins.
Spoon into bowls and top with a generous amount of grated cheese. Pitta breads also go nicely with this.