In a large pot heat the vegetable oil over medium low heat and add the chopped red onion, the finely chopped garlic and the chili flakes. Cook, stirring regularly, for approximately 5 minutes.
Add the tomato paste to the pot, along with the nutmeg, paprika and cook, stirring regularly for approximately 1 minutes. Add 1/4 cup of water to the pot and cook, stirring regularly, for an additional 1 - 2 minutes.
Add your cooked beans to the pot, followed by the rice. Stir well until everything is combined and cook for 1 minute. Add the remaining water to the pot.
Bring to a boil and then reduce to medium low heat and cook, covered for approximately 25 - 30 minutes. Check on your pot periodically to stir and to add more water if required. Season with salt and pepper.
When the rice is cooked, remove pot from heat and let rest, uncovered, for approximately 5 minutes.