Add the chile pepper, onion and garlic and cook, stirring often, until the onion is soft and translucent, about 3-5 minutes.
Next, add in the tomatoes, zucchini, bell peppers, paprika, thyme, salt and pepper. Cover and simmer, stirring occasionally, for 10-12 minutes until soft and fragrant.
Finally, add the rice and stir to coat well with the tomato mixture. Add the broth and bring to a boil.
Reduce heat to low, cover and simmer until the rice is tender, about 25 to 30 minutes.
Serve hot directly from the pan, garnished with parsley and lemon wedges and a chilled glass of Cava wine on the side. Enjoy!