Sprinkle the salt, paprika, chili powder, and cayenne pepper over the peppers. Add the rice to the pan. Stir well. Cook for 5 minutes, stirring occasionally.
Add the crushed tomatoes and water. Stir. Turn the heat down to medium low. Put the lid on the pan and cook for 30 minutes. When done, the liquid will all be absorbed and the rice will be soft.
Recipe Notes
Notes:
For a vegetarian/vegan protein, stir 15 oz of canned chickpeas in with the bell peppers in step 2.