In a medium pot set over medium heat, add the oil. Saute the celery, onions and green bell peppers for about 5 minutes. Stir in the seasoning, salt, pepper and garlic and cook for 1 minute. Add the broth and bay leaves and bring to a boil. Add the rice and peas. Cover and reduce the heat to a simmer until all liquid is absorbed, 15 to 20 minutes.
Remove the bay leaves and add the oregano and parsley. Mix well and serve.
Recipe courtesy of Kimberly Schlapman