Wash the rice and drain it. Cut the leeks, carrots, garlic and peppers finely, and the tomatoes - in small pieces. Heat oil in a pot and put the vegetables, except the tomatoes, to stew.
Once softened, add the rice and stir until each grain is engulfed in oil. Pour in the white wine, and after 1 minute of stirring, add the tomatoes. Season with all the spices and pour the mixture into a greased tray.
Add 3-4 cups hot water and put the dish to bake in moderate oven.