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PdfHeat 2 Tbsp olive oil in large cast-iron skillet on medium.
Add 1 onion (finely chopped) and cook, stirring occasionally, until tender, 5 min.
Add 1 red pepper (quartered and sliced ½ in. thick) and 1 thinly sliced red chile and cook, stirring occasionally, 4 min.
Add 3 cloves garlic (pressed) and cook 1 min. Toss with 1 medium tomato (chopped).
Stir in 1 ½ cups Arborio rice (or other medium-grain rice). Push rice mixture toward edge of pan to create small opening.
Add 1 Tbsp tomato paste and 1 tsp sweet paprika and cook undisturbed 1 min.
Stir ½ cup dry white wine into mixture, incorporating rice and vegetables, and cook, stirring, until wine is absorbed, 3 min.
Add 3 cups water, 1 tsp finely grated lemon zest and ½ tsp each salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 11 min.
Add 4 oz trimmed green beans and cook, covered, until rice is tender and liquid is absorbed, 4 min. Add chickpeas if desired. Top with cilantro and serve with lemon wedges.