Add 2 teaspoons of olive oil to the skillet. When the oil is hot, add the red bell pepper and toss for 2 minutes, until barely softened. Remove to a plate and set aside.

Add 2 teaspoons of olive oil to the skillet and add the chicken thighs and cook, tossing frequently, 3-4 minutes, or until lightly browned. Remove the chicken to a plate and set aside.

Add the other 2 teaspoons olive oil to the pan and add the onions and the celery. Cook for 3-4 minutes, stirring frequently and scraping up any chicken stuck to the bottom of the pan.

Add the paprika and stir until the onions are well coated.

Return the chicken to the pan and add the Arborio rice, vegetable stock, water, salt, saffron, black pepper, and white beans. Stir and bring to a boil, then reduce heat to simmer.

Simmer for 10 minutes, then add the green beans and stir gently.

Simmer for another 10 minutes and check rice for doneness. It should not taste grainy. If the rice is not done, add another 1/2 cup water and simmer for another 5 minutes.

Sprinkle the red bell peppers over the top of the rice (do not stir!). Continue cooking until the water is almost gone from the rice. Stir the red bell peppers into the rice and serve immediately.