Preheat oven to 375 degrees. In a 2-quart casserole, combine rice, onion and oil. Mix in tomatoes, 1-C. broth, paprika, oregano, ground pepper, roasted peppers, chicken and bay leaf. Cover casserole and bake 30 minutes. Stir in peas and add an additional 1/4 C. broth, if needed, to keep rice from sticking. Bake until rice is tender and chicken is cooked through. Remove bay leaves, add salt and pepper to taste, if desired, and serve.
Makes 6 servings. Nutritional Info Per serving: 313 calories, 5 g. total fat (less than 1 g. saturated fat), 41 g. carbohydrate, 27 g. protein, 412 g. dietary fiber, 412 mg. sodium.