Cover chicken with cold water in 6-quart saucepot. Bring to a boil over high heat. Reduce heat to low and simmer uncovered 45 minutes or until chicken is thoroughly cooked; drain. Let cool 10 minutes, then shred chicken, discarding bones and skin; reserve chicken.
Combine 6 cups water, Bouillon Cubes and paprika in same saucepot. Bring to a boil over medium-high heat. Stir in rice. Reduce heat to low and simmer covered 20 minutes or until rice is tender and liquid is absorbed. Remove from heat. Stir in Hellmann's® or Best Foods® Real Mayonnaise and 1/2 cup cheese; set aside.
Cook bacon in 12-inch nonstick skillet over medium heat, stirring occasionally, about 3 minutes; drain. Add onion, green pepper, garlic and oregano. Cook, stirring occasionally, until onion is tender, about 4 minutes. Stir in tomato sauce and reserved chicken. Cook, stirring occasionally, until slightly thickened, about 3 minutes. Stir in pimientos and green peas. Combine rice mixture with chicken mixture in serving bowl. Garnish with remaining 1/4 cup cheese.