Add the beans and 6 cups of water to a large saucepan over medium-high and bring to a boil.
Cover the pan then reduce the heat to medium-low and simmer the beans, stirring occasionally, for 1 hour.
Stir in the rice, cumin, paprika, garlic, onion, 1 tsp salt, 1/2 tsp pepper, and if needed, enough water to so that there is at least 2-inches of liquid above the rice and beams.
Return to a boil over medium-high heat.
Cover the pan then reduce the heat to medium-low and simmer, stirring occasionally, for 45 minutes or until the rice and beans are both tender.
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