Heat oil in large cast-iron skillet on medium. Add onion and cook, stirring occasionally, until tender, 5 minutes. Add red pepper and red chile and cook, stirring occasionally, 4 minutes. Add garlic and cook 1 minute. Toss with tomato.

Stir in Arborio rice. Push rice mixture toward edge of pan to create small opening; add tomato paste and sweet paprika and cook undisturbed 1 minute. Stir wine into mixture, incorporating rice and vegetables, and cook until wine is absorbed, 3 minutes.

Add 3 cups water, lemon zest and ½ tsp each salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 11 minutes. Top with green beans and cook, covered, until rice is tender and liquid is absorbed, 4 minutes. Top with cilantro and serve with lemon wedges.