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Easy Weeknight Chicken and Rice Casserole

Nov 08, 2013

Chicken and Rice Casserole

This was inspired by a recipe I found in my grandmother’s recipe box after she passed away.  It’s perfect when you’re crunched for time but need a healthy, hearty meal.  Use organic ingredients whenever possible.

The Research

One of the reasons I eat organic is to avoid accidentally consuming genetically modified (GM) food.  While we haven’t seen the same large-scale commercialization of GM rice as we have with corn and soy beans, several companies are currently developing GM rice varieties.  There is also a good deal of research being done on the implications of GM rice development, and several studies have found that the use of GM rice could be accompanied by environmental problems.  Dr. Bao-rong Lu and Dr. Allison Snow, for example, published a paper in BioScience that talks about the effects GM rice may have on troublesome weeds.  They looked at how gene flow between GM rice and closely related weeds could result in weeds becoming more difficult to manage.  The paper concludes that “weedy rice could become much more difficult to manage if it acquires herbicide resistance, produces more seeds, or occurs in a wider range of habitats because of the spread of certain transgenes.” 

The Recipe

Serves 4


Photo Credit:  Jeffrey W.

Photo Credit: Jeffrey W.

  • 2 whole organic boneless, skinless chicken breasts, split
  • 1 ½ cups uncooked long grain brown rice
  • 3 carrots – chopped
  • 1 onion – chopped
  • 1 red or orange bell pepper – chopped
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • 1 ½ – 2 tablespoons organic chicken bullion
  • 2 cups boiling water
  • 2/3 cups white wine
  • 1 jalapeno pepper – diced (optional)


Preheat oven to 325 degrees.

In a bowl, dissolve the bullion in the boiling water.

In a casserole dish, stir together the rice, carrots, onion and bell pepper, as well as the paprika and salt.   Pour in the water with bullion.  Lay the chicken breasts on top.   Pour the white wine over the top.

[optional] Sprinkle the jalapeno pepper over the top.

Bake covered at 325 degrees for 1 hour.  Remove cover and bake for an additional 15 minutes.


Also on Sara Snow’s blog “Healthy, Green and Sane” at


2 Responses to “Easy Weeknight Chicken and Rice Casserole”

  1. Linda Goudelock says:

    I’m pretty sure I kinow what size dish to use to cook this but it would be nice to see it

  2. Sara Snow says:

    Hi, Linda.
    A regular 9×13 works great.