Add all ingredients, except for the cooked rice to slow cooker, and cook on low for 2-3 hours. I didn't use the optional can of diced tomatoes in these photos, but I have before. If you want extra tomato flavor, go ahead and add that.
Remove bay leaves.
Stir in the hot cooked rice. If it's too thick for your liking or if your rice was a bit dry, you may want to add a few tablespoons of water at a time, until you like the consistency. You likely won't need to do this if you used diced tomatoes. Serve.
Any leftovers can be refrigerated for up to 4 days.