Preheat oven to 400°F (200°C).

Heat olive oil in a large saucepan over medium heat.

Add onion, red bell peppers, jalapeno peppers, and garlic to the saucepan.

Cook, stirring often, for 5-7 minutes, or until the vegetables are tender.

Stir in rice, smoked paprika, salt, and pepper.

Add chicken broth and stir to combine.

Pour the mixture into a lightly greased 13x9 inch baking dish.

Cover the baking dish with foil.

Bake for 35-40 minutes, or until most of the liquid is absorbed.

Remove the baking dish from the oven.

Stir in artichoke hearts, tomato, and parsley.

Scatter the mussels evenly over the top of the rice mixture.

Bake uncovered for 10-12 minutes, or until the mussels have opened.

Discard any mussels that do not open.