For the vegetable-rice pan from the oven first dice vegetables.
Finely chop onion and finely chop garlic. Heat oil in pan, add onion and garlic and add vegetables. Sauté briefly.
Add rice, dust with paprika powder, pour in broth and bring to a boil. Season with salt and pepper.
Cook rice pan for 10 minutes at 180°C (top-bottom heat) on the lowest rack. Add tomatoes and cook for another 10 minutes.
Cut spring onions into rings and sprinkle over rice pan.
Serve the vegetable-rice pan from the oven.