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Heat the oil to medium heat in a large pan. Add the onion, peppers, and rice. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften and the rice is lightly toasted brown.
Add the garlic and cook 1 minute.
Add the tomato sauce, chopped pimientos, bay leaf, salt, and bijol (or substitute). Season with black pepper to taste. Cook 2-3 minutes.
Pour in warmed chicken stock. Bring to a boil, then reduce heat to low and cover. Simmer until all of the liquid is absorbed into the rice, about 15 minutes. Do not stir during this time, and keep covered.
Remove from heat. Let the rice sit another 5-10 minutes, covered.
Fluff with a fork and serve.