CHICKEN:

Wash the chicken & place in a stock pot. Add enough water to completely cover the chicken. Add the onion, garlic, celery, carrots, & salt & pepper to taste. Cool uncovered until the chicken falls apart. (Keep checking the broth & chicken.)

Remove the chicken. Drain & reserve 8 cups of the chicken broth. When cooled completely, shred the chicken into small pieces by hand.

SAUCE:

In a large saucepan, sauté the bacon briefly. Drain most but not all the excess fat. Add a tiny bit of olive oil & heat. Add the onion, green pepper, green onions, oregano, & bay leaf. Sauté the onions until translucent.

Add the garlic & sauté for 1 more minute, stirring occasionally. Add the tomato sauce, chicken, & sherry wine. Bring to a boil.

Reduce the heat & simmer (uncovered) for 15 minutes to thicken sauce. Add the peas, pimentos, lime juice, & green olives during the last 5 minutes of cooking. Add salt & pepper to taste. Set aside.

RICE:

In a large covered pan, mix the rice with the chicken broth & bijol seasoning. Bring to a boil, cover & cook over low heat until the rice is thoroughly cooked & most of the broth is absorbed, about 20 minutes. Add the mayonnaise to the cooked rice, a little at a time, & mix thoroughly.

ASSEMBLE:

Preheat the oven to 325°F. Spray a 13 x 9 x 2-inch casserole dish with nonstick spray.

Spread 1/3 of the rice mixture on the bottom of the pan. Layer the chicken mixture on top of the rice. Then add another layer of the rice mixture. Generously sprinkle 1/4 cup of the Parmesan cheese on top of the rice. Add the remaining rice. Sprinkle the remaining Parmesan cheese on top, then spread the Monterey Jack cheese completely over the top.

Bake for 15 to 20 minutes, or until lightly browned & the cheese has melted completely.

Take out & serve immediately.