In a large saucepan, over medium to high heat, add the olive oil and after it heats up, add the onions. Saute for 3-4 minutes, or until onions are soft.
Add the leeks together with a little water. Cover the pot and cook over medium heat for about 20 minutes, until the leeks are soft.
Then add salt, pepper, carrots and dried peppers. Mix well and cook for another 3-4 minutes.
Then add the rice, red pepper and tomato sauce and mix well. Finally add the water and the chicken broth, and after bringing to a boil, simmer for about 15 minutes.
Serve with plenty of lemon, red pepper flakes and olives.