In a skillet, heat olive oil over medium-high heat. Sauté onion and red bell peppers for 5 minutes. Sauté garlic in the last minute. Careful not to burn it.
Add rice, chicken stock, dry cooking wine, diced tomatoes, and smoked paprika. Bring to a boil then reduce heat to low. Cover and cook for 12 minutes.
Stir in chickpeas, peas, capers, tuna and olives. Cook for another 10 minutes at low heat. Taste and adjust salt + pepper as needed. Remove from heat, garnish with lemon slices and green onions. Serve and enjoy!