For the stove:
Place chicken stock into a 4-quart pot and bring to a boil. Add rice, saffron and bay leaf. Cover and reduce heat to a simmer. Cook for 20 minutes or until all liquid is absorbed. Remove bay leaf. Meanwhile, heat oil in a large skillet over high heat, add garlic and sauté a few seconds. Add onion and sauté until transparent. Add chicken and sauté until done, about 10 minutes. Add peppers, basil, tomatoes and lime juice and sauté for an additional 5 minutes. When rice is ready, add peas and toss with chicken-vegetable mixture. Season with salt, if desired.
For a rice cooker:
Spray rice cooker with vegetable cooking spray. Add all ingredients except tomato and green peas. Stir. Cover and cook until rice cooker shuts off. Carefully remove cover. Fold in tomatoes and peas. Cover and allow to steam for 10 minutes. Remove bay leaf before serving.