Creamy Chicken, Bean, and Arborio Rice Stew

1.In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

2.Stir in the minced garlic and diced carrots, cooking for an additional 3 minutes until fragrant.

3.Add the chicken pieces to the pot, seasoning with salt, pepper, and smoked paprika. Cook until the chicken is browned on all sides, about 5-7 minutes.

4.Stir in the carioca beans and Arborio rice, mixing thoroughly to combine all ingredients.

5.Pour in the chicken broth and water, bringing the mixture to a gentle boil. Reduce heat to low and cover the pot, allowing it to simmer for 30-35 minutes, or until the rice is tender and has absorbed most of the liquid.

6.Once the rice is cooked, stir in the heavy cream and adjust seasoning if necessary. Cook for an additional 5 minutes to heat through.

7.Remove from heat and stir in the lime juice for a bright finish. Serve hot, garnished with chopped parsley.