Heat olive oil in large skillet (cast-iron ideal) on medium. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Add bell pepper and red chile and cook, sotirring occasionally, for 4 minutes. Add garlic and cook an additional minute. Add in tomato.
stir in rice and then push rice mixture towards the edges of the of the pan to create a small opening in the center. in this opening add tomato paste, paprika and cook undisturbed 1 minute.
Stir in white wine, incorporating everything together, and cook while continuing to stir until all the wine is absorbed, about 3 minutes.
Add 3 cups water, lemon zest and salt and pepper. Bring to a boil, then reduce heat and simmer covered for 11 minutes.
Add green beans and cook, covered until rice is tender and liquid is absorbed, about 4 more minutes. Optionally top with cilantro and serve with lemon wedges.