Prep your ingredients: Rinse the rice under cold water until the water runs clear. Drain the beans. Dice the onion and pepper, mince the garlic, slice the olives, and chop the herbs.

Sauté aromatics: Warm 2 tablespoons olive oil in a large skillet or pot over medium heat. Add onion and a pinch of salt. Cook 4–5 minutes until softened. Stir in bell pepper and cook 2 minutes more. Add garlic and cook 30 seconds, just until fragrant.

Bloom the spices: Add cumin, smoked paprika, and dried oregano. Stir for 30 seconds to coat the veggies and wake up the spices.

Toast the rice: Add rinsed rice to the pan and stir for 1–2 minutes so each grain gets a glossy coat of oil and seasoning.

Add liquids and tomatoes: Pour in the diced tomatoes with their juices and enough vegetable broth to cover the rice by about 1/2 inch (typically 2 cups broth per 1 cup rice, plus the tomato liquid). Season with salt and pepper.

Simmer gently: Bring to a light boil, then reduce to low. Cover and cook 12–15 minutes, or until the rice is tender and most liquid is absorbed. Avoid lifting the lid too often.

Fold in beans and briny bits: Gently stir in the beans, olives, and capers. Cover and cook 3–5 minutes more to warm through. If the pan looks dry, splash in a bit more broth.

Finish bright: Remove from heat. Add lemon zest and a squeeze of lemon juice. Drizzle with a little olive oil. Taste and adjust salt, pepper, and lemon.

Herb it up: Fold in fresh parsley and basil. Top with crumbled feta if using. Serve warm, or let it stand 5 minutes to settle before plating.