Another take on chicken cacciatore

Purists will get all over me for calling this chicken cacciatore, but it's the inspiration for this recipe. It's not very seasonal, more of a fall/winter dish, but I made it last night for the second time and it's a tasty, somewhat healthy meal.

Olive Oil
Salt and pepper
2-pounds boneless, skinless chicken breasts cubed (you can also use thighs for a less health alternative)
1-large onion, diced
1-red bell pepper
1-green bell pepper
1/2-pound mushrooms, cleaned and sliced (I like crimini)
1-TSP thyme
1-TSP oregano
1-TSP sage
3-cloves garlic, diced
2-cups brown rice
8-ounce can of chopped tomatoes (I think, medium sized can)
1-cup dry white wine
2-cups chicken stock
1-small can of tomato paste

Heat dutch oven over medium high heat, add oil. Salt and pepper chicken and add to pot, cook until just about done, five minutes or so, remove and set aside.

Add chopped vegetables and cook, stirring every couple of minutes, for about 15 minutes or so until onion are clear and mushrooms are coked. Add chicken back to the pot and add spices, cook for two to three minutes.

Add brown rice and cook for another two to three minutes. Add wine, chicken stock, and tomatoes (not tomato paste), bring to a boil. Cover, reduce heat and cook for about 30 minutes. Check to see if rice if done, if not let cook for another five minutes or so. Once rice is just about done add tomato paste and combine. Taste and add salt and pepper as desired.