Crock Pot Mexican Chicken and Rice

Combine in a 5 quart crock pot:
2 cups converted white rice
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
3 cups hot water
1 package (1-2 ounces) taco seasoning mix
4 chicken breasts, boneless and skinless, cut in 1/2 inch cubes
2 onions, chopped
1 green pepper, chopped
1 red pepper, chopped
2 jalapeno peppers, seeded and finely chopped
1 (4 ounce) can mild diced green chilies
1/2 tsp garlic powder
Cover and cook on Low 4-4 1/2 hours or until rice is tender and the chicken is cooked. Don't over cook.