In a large pot, heat oil till fragrant. Add onion, bell pepper & garlic & cook till tender, about 8 minutes. Add the remaining ingredients & cook over medium-high heat until all the water has been absorbed. It should take 15 minutes or less. Stir with a fork, cover & cook over low heat until the rice is tender. Discard bay leaf & serve hot. Randelman & Schwartz, "Memories of a Cuban Kitchen"