In a large non-stick skillet, bring rice, broth, apple juice, mustard, 1 tablespoon olive oil, salt, pepper, dried thyme, oregano, parsley and bay leaf to a boil. Once boiling, cover and reduce heat to low. Simmer for 45-60 minutes or until rice is tender and almost all of the liquid has been absorbed. Check rice for doneness at 45 minutes. Once cooked, allow it to sit covered in the pan for an additional 5-10 minutes to absorb any remaining liquid.