Sauté all the vegetables—peppers, garlic, onion, carrot, tomato—chopped, along with the bay leaves in olive oil. When the vegetables are softened, season with salt and pepper.

Add 1 teaspoon smoked paprika, black pepper, and salt. Stir quickly, then add the wine. Let the alcohol evaporate, then add a little water to help soften the vegetables. (If using frozen green beans and peas, add them now. If using canned, add them at the end when the rice is almost done, just before letting it rest for 5 minutes.)

Cover the pot to keep in the moisture released by the vegetables and let them cook in their own juices.

Let cook for a few minutes until the vegetables are al dente, then add the rice. Cook until the rice is tender, about 10–15 minutes, tasting for salt as you go. Let rest at least 5 minutes before serving.

Enjoy!