*If you have a food processor, you can add the olive oil, yellow onion, tomato, red bell pepper and garlic to it and pulse until it’s all minced up. Big step skipped!
To a Dutch oven or medium pot, set over medium-low heat, add the olive oil. When the oil is hot, add the diced onion, tomato, red bell pepper, garlic and a teaspoon of salt. Stirring regularly, cook until very softened, about 10 to 15 minutes. Add the spices: the crushed red pepper, cumin, turmeric, saffron and white wine.
Stir in the rice and cook for about 2 to 3 minutes. Turn the heat down to medium-low and add 1/2 cup of broth to the rice. Stir occasionally until the broth is absorbed. Give the broth a taste and add some salt according to taste. Continue adding the broth, 1/2 cup at a time, stirring regularly, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Give the rice a taste and adjust the salt to your liking.