Next, add the remaining olive oil to the pan and add the bell peppers, celery, jalapeño, onion, and garlic, sautéing for 6 minutes or until softened. Once the onions are softened, add in the crushed tomatoes, chicken stock, rice, cajun seasoning, thyme, crushed red pepper, and bay leaf and stir to combine. Cook the mixture until it reaches a simmer, then cover the pan and simmer for about 30 minutes, or until the rice is cooked through. Be sure to stir every 4-5 minutes or so, so that the rice does not burn.