Sauté the aromatics

• Heat the olive oil in a frying pan over medium heat.
• Add the onion and cook until softened, then stir in the garlic, smoked paprika, salt and pepper.

Simmer the beans in barbecue sauce

• Add the pinto beans and barbecue sauce to the pan.
• Stir and simmer until the sauce thickens and coats the beans.

Assemble the bowls

• Divide the warm rice between bowls.
• Top with the barbecue pinto beans, corn, shredded red cabbage and sliced scallion.