1. Warm a large deep skillet or saucepan over medium heat and add the olive oil.

2. Stir in the chopped onion and red bell pepper with a small pinch of salt and cook until softened and glossy, about 5 to 6 minutes.

3. Add the minced garlic, smoked paprika, cumin, dried oregano, and red pepper flakes and cook for 30 to 60 seconds until very fragrant.

4. Pour in the rinsed rice and stir so every grain is coated in the spiced oil, toasting for 1 to 2 minutes without letting it brown deeply.

5. Add the diced tomatoes with their juices, the vegetable broth, and the cannellini beans, then season with salt and black pepper and stir well.

6. Bring the mixture just to a gentle boil, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 18 to 20 minutes until the rice is tender and most liquid is absorbed.

7. Turn off the heat and let the pot rest, still covered, for 5 minutes so the rice can finish steaming.

8. Remove the lid and fluff the rice gently with a fork, then stir in the lemon zest, lemon juice, and most of the chopped parsley.

9. Taste and adjust seasoning with extra salt, pepper, or lemon juice as needed.

10. Spoon into bowls, sprinkle with the remaining parsley, and top with crumbled feta cheese if using before serving.