Preheat the oven to 425°F (220°C).

Combine the rice and water in a pot with a pinch of salt. Cook according to package instructions, or bring to a simmer, cover, and cook for 45-60 minutes until tender. Fluff with a fork and set aside.

In a large bowl, toss the cauliflower and corn with the paprika, oil, and a pinch of salt and pepper. Transfer to a baking sheet and spread into an even layer. Roast for 15-20 minutes, flipping halfway through, until the vegetables are tender and lightly golden.

In a bowl, combine the cooked rice, peppers, and just half of the salsa verde. Toss to coat and season to taste with salt and pepper. Top the rice with the roasted corn and cauliflower and drizzle with the remaining salsa verde. Serve.