Cook rice according to package directions and set aside to cool. Heat olive oil in a large frying pan over medium-high heat. Add the onion, carrot, celery and dry spices. Saute until onion is translucent. Add garlic and sauté for 1 minute. Add peppers and tomatoes. Saute for an additional 3-4 minutes, until the peppers just start to soften. Remove from heat and add the rice and rice wine vinegar. Stir to combine thoroughly. Season to taste. Preheat oven to 350F. Place two grape leaves side by side in front of you, overlapping them by about half. Place another two on top of these, making it twice as thick. Scoop some of the rice filling onto the leaves and roll them up, being sure to tuck in the edges as you're going. Place in a greased casserole dish and cover tightly with foil. Bake for about 15 minutes, or until the mixture is heated through. Makes 4-6 servings.