Cuban Pepper Chicken

6 Chicken Breast, Boneless, -Skinless                             

1 Tsp paprika                                                                   

1 Tsp cumin                                                                            

1 Tsp salt                                                                         

1 Tsp cayenne

1/4 Cup lime juice                                                                   

3 Tbl butter                                                                      

4 Clove garlic                                                                  

Zest from 1 lime                                                              

1/2 Cup light rum

1 yellow bell pepper, cut into 1 -inch cubes

1 red bell pepper, cut into 1 inch-cubes

2 Tbl fresh thyme, chopped

15 ounce can diced tomatoes

3 Cup cooked rice

Cut chicken into 1 inch cubes.  Season chicken breasts with cumin, cayenne, salt, and paprika. Place chicken breasts in 3-4 quart crock pot, add butter, garlic, lime zest, 1/4 cup fresh lime juice, and rum. Cover and cook on medium for 4-6 hours. Stir in cubed bell peppers, thyme, and tomatoes. Cover and continue to cook for an additional 1-2 hours. Serve over rice.