Cook the rice: Set a medium saucepan on the stove. Add the rice, 2 1/4 cups water, and 1/2 teaspoon of the salt to the saucepan.

Cook the rice: Bring the saucepan to a boil over high heat.

Cook the rice: Cover the saucepan, turn the heat to low, and cook the rice for 15 minutes without lifting the lid.

Cook the rice: Turn off the heat and let the covered saucepan stand for 5 minutes so the rice finishes steaming.

Make the pepper sauce: While the rice cooks, put the roasted red peppers, walnuts, garlic, smoked paprika, red wine vinegar, and 2 tablespoons of the olive oil into a blender or food processor.

Make the pepper sauce: Add 1/4 teaspoon of the salt and the black pepper to the blender.

Make the pepper sauce: Blend until the sauce is mostly smooth. Stop once to scrape down the sides if needed. If the sauce looks too thick to coat the beans, blend in 1 to 2 tablespoons of water.

Warm the beans: Set a large skillet over medium heat and add the remaining 1 tablespoon olive oil.

Warm the beans: Scrape the roasted pepper sauce into the skillet. Cook it for 2 to 3 minutes, stirring often, until it bubbles and looks a little darker.

Warm the beans: Add the cannellini beans to the skillet. Stir until all of the beans are coated with the sauce.

Warm the beans: Cook the beans for 4 to 5 minutes, stirring now and then, until they are hot all the way through. Taste the skillet and add a pinch more salt if needed.

Finish the bowl: Add the spinach to the skillet a few handfuls at a time.