Heat oil in a deep sauté pan. Add oregano, paprika, salt and pepper to the pan. Next, add in the chopped garlic cloves, red onion, chopped red bell pepper, diced carrots and frozen peas.
Toss in the bay leaf and cook all the ingredients together for about 5-6 minutes. Once the vegetables are soft, add the washed rice to the pan. Pour in the broth and bring the liquid up to a boil.
Cover and cook the rice for 15-20 minutes over low heat. Fluff the rice with a fork, remove the bay leaf and serve! Garnish with fresh chopped dill, optional.