Chop the peppers and onion. Peel and chop the garlic, and do the same with the green beans.

In a paella pan, heat a little olive oil. Season the chicken pieces with salt and pepper, and brown them. Remove the chicken and set aside.

Add the chicken and garlic back to the pan, and continue browning everything together.

Now add all the rice with a little paprika. Stir, then add the crushed tomatoes. Cook for a few minutes until the rice takes on some color.

Add salt and rosemary. Without stirring the rice, let it cook for about 15-20 minutes. Adjust the heat as needed to prevent burning on the bottom—some crispy rice is great, but burnt rice will ruin the paella.

Serve 4 portions—there might be a little extra for seconds!