Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3-5 minutes or until softened. Add the bell pepper and sauté for 2 minutes, then add the garlic and smoked paprika and cook for 30 seconds more. Add the rice, tomato paste, vegetable broth and salt and bring to a boil. Once boiling, add the beans and stir well to combine. Reduce the heat to medium low, cover and simmer for 25 minutes or until the liquid has been absorbed.
Remove from heat and sprinkle the red wine vinegar over the top of the casserole. Fluff the rice with a fork gently while incorporating the vinegar into the rice. Cover and let stand 10 minutes to allow the rice to steam.
Prepare the aioli. Place the mayo, lemon juice, garlic and salt in a small bowl and whisk well to combine. Taste and adjust the seasoning as needed. Add more lemon juice or water to thin the aioli to a drizzling consistency, or add more mayo to thicken it as desired.
Drizzle the aioli over the rice casserole (or serve on the side), then sprinkle the olives and cilantro over the top. Serve and enjoy!
Notes
Use hot paprika for an extra spicy flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.