Preheat your oven to 375°F (190°C) and lightly grease an 8x11-inch baking dish with a drizzle of olive oil.

Heat the olive oil in a large skillet over medium heat, then add the sliced leeks and sauté for 8 to 10 minutes. The leeks should become very soft, sweet, and translucent without browning too much.

Stir in the sweet paprika, salt, and black pepper, cooking for 1 minute until the spices are highly fragrant. Add the rinsed white rice to the skillet and stir constantly for 2 minutes to toast the grains slightly.

Pour the vegetable broth into the skillet and bring the mixture to a gentle boil, scraping up any flavorful bits stuck to the bottom of the pan. Once boiling, carefully pour the entire mixture into your prepared baking dish.

Bake uncovered for 25 to 30 minutes, or until all the broth has been absorbed and the rice on top is tender and slightly crisp. Remove from the oven and let the casserole rest for 5 minutes to firm up.

Garnish the warm bake with crumbled feta cheese and a pinch of black pepper, then serve directly from the dish alongside crusty bread.