Chicken, Peas and Brown Rice

This chicken, peas and rice casserole is pure comfort food. It combines two basic ingredients – chicken and rice and transforms them into something I think your whole family will love. It’s easily made from staples purchased off my Costco shopping list.

One of my secrets to brown rice is to cook up a large batch at the beginning of the week. It takes about an hour to cook whether you make 2 cups or 8 cups. If you make the larger batch, it is easy to have a simple side dish of buttered brown rice, or to use it as a base for recipes like this one or something like Chicken Fried Rice.

Once you start using some of these shortcuts, eating a whole grain, whole food diet becomes easy.

Chicken, Peas and Brown Rice

Chicken, Peas and Brown Rice


  • 1 lb chicken thighs
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup diced onion
  • 2 cups frozen peas, thawed under cold water
  • 2 cups cooked brown rice
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1 cup Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon Tabasco sauce


  1. Preheat oven to 350. Grease a 9 x 13 pan.
  2. Heat oil in skillet over medium heat. Add onions and garlic and cook until onion is translucent.
  3. Add peas and rice and cook an additional two minutes. Remove to a large bowl.
  4. Stir together eggs, milk, cheese, salt, and Tabasco. Add to rice and pea mixture and stir until combined.
  5. Sprinkle chicken with salt and pepper. In skillet, brown the chicken about 3 to 4 minutes per side.
  6. Spread the peas and rice evenly in the prepared 9 x 13 pan. Arrange chicken on rice mixture.
  7. Bake chicken and rice for 30 minutes.

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