The veggies listed are a suggestion, you can use whatever you want.
The goal is to have a sort of dense cooked layer at the bottom of the pan called socarrat. Look it up. You might need to adjust the amount of broth and rice to fit your stove/pan/etc.
I buy saffron at https://www.saffron.com/. It's way cheaper than at the store and it allows you to feel like you can actually put a healthy pinch of the damn stuff in.
Ingredients
1 zucchini
1 cup green beans
1 red pepper
4 boneless chicken thighs
1 box chicken broth
1½ cups arborio rice
salt
paprika
saffron
olive oil
Instructions
Heat olive oil and some salt in a 10in cast iron skillet.
When hot throw the chicken thighs in and toss some paprika over them. The more the merrier.
When they're brown turn them over to brown on the other side.
When the chicken is brown on both sides (it doesn't need to be cooked through), flip it so it's smooth side up and toss in the veggies to fry for a bit. I typically add a bit more salt at this stage.
Once the veggies are fried up a bit mix in the rice.
Dump in the whole box o' chicken broth and bring to a boil.
Sprinkle a generous pinch of saffron on the top.
When it's boiling keep it at a medium high heat and let it boil for 10 minutes.
Put a top on the pan and turn the heat down to let it simmer for 10 minutes.
Turn the heat off but leave the top on and let it sit and steam for another 10 minutes.