Spanish Pepper Chicken

1. Sprinkle the salt, pepper, chili powder, paprika, cumin, and cayenne on the chicken. Place in a bowl with the wine, vinegar, water, and the juice from the can of tomatoes and Rotel. Allow to marinate for 30 minutes. 2. In the meantime, start the brown rice to partially cook. If cooking on the stove, simmer in 1 cup water for 30 minutes, adding water if it becomes too dry. If using a rice cooker, use a 1:1 ratio and cook until the rice cooker turns off. 3. After the chicken has marinated, heat the olive oil and garlic on the stove. Add the chicken and cook to brown, about 2 minutes per side. Make sure to reserve the marinade for later. 4. Add the peppers, carrots, tomatoes, corn and reserved marinade. Mix together and then add the partially cooked rice. 5. Bring the mixture to boil, then reduce heat and simmer (covered) for about 20 minutes, or until the rice and chicken are fully cooked and the liquid has reduced. 6. Enjoy!