Put the broth and bay leaf in a medium saucepan and bring to a boil. Add the rice and bring to a boil again. Reduce heat, cover, and simmer for 20 minutes or until the rice is slightly tender.
Remove from heat and let cool to room temperature. Remove the bay leaf.

Heat the oil in a large non-stick skillet over medium heat.
Cook the onion, garlic, oregano, and hot pepper flakes for 4 minutes or until the mixture has softened.

Add the tomatoes and red bell pepper. Cook for 3 minutes until they have softened. Stir in the rice.
Spread the mixture in a shallow 10-cup (2.5 liters) baking dish or several small dishes.

Preheat the oven to 375 F (190 C).

Insert the shrimp into the rice.
In a bowl, mix the breadcrumbs, feta cheese, and parsley.
Spread this mixture over the rice.
Bake for 25 to 30 minutes, until the shrimp are pink and the top is lightly browned.