Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add 1 chopped yellow onion and sauté for about 5 minutes until it becomes translucent.

Stir in 4 minced garlic cloves, 1 teaspoon paprika, 1 tablespoon kosher salt, 1 teaspoon chili powder, 1 teaspoon dried oregano, ½ teaspoon black pepper, and optional cayenne pepper. Cook for 2 minutes until fragrant.

Add 1 cup of long-grain white rice, stirring to coat. Cook for about 2 minutes, allowing the rice to toast slightly.

Pour in one 14-ounce can of fire-roasted diced tomatoes, 1 can of drained kidney beans, and 2 cups of vegetable broth. Stir together and bring to a gentle boil. Reduce heat to medium-low, cover, and simmer for approximately 25 minutes.

In a small bowl, combine ¼ cup of chopped fresh parsley, 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, and 2 tablespoons of extra-virgin olive oil for parsley oil.

Once the rice is tender, fold in sliced green olives. Drizzle with parsley oil if made, then serve.