In medium saucepan, cook rice in water as directed on package. Meanwhile, in medium nonstick skillet, heat 1 tablespoon of the vegetable oil over medium-low heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Stir in garlic, chile, and smoked paprika. Set aside.

When rice is cooked, add onion mixture and beans to rice in saucepan. Fold gently into rice. Wipe out skillet with paper towel. Add remaining 3 tablespoons oil. Heat over medium-low heat. Spoon bean and rice mixture into skillet; smooth and pat down firmly with back of spoon. Cook about 5 minutes, running rubber scraper around edges to loosen. Shake pan back and forth a couple times to loosen. If mixture seems to be sticking, run rubber scraper under mixture to loosen; pat down again. Cover skillet; cook 5 to 10 minutes or until thoroughly heated. Place large heat proof plate, top side down, over bean mixture. Using hot pads, turn skillet over to transfer mixture to plate. Cut in wedges to serve.

While bean mixture is cooking, combine all Green Sauce ingredients except mayonnaise into small food processor. Cover; process 1 minute or until mixture is mostly smooth. Stir into mayonnaise. Serve with beans and rice.

Serving Suggestion: For a hearty breakfast, serve wedges of this bean and rice dish topped with your favorite kind of eggs. For a little more heat, pass a bottle of hot sauce.

Green sauce not included in nutritional information.