I love taking a basic recipe like this one and tweaking it to suit your tastes.  I prefer rice too so even before I got to the part where you wrote that, I was already there.

I think I might want to give the chicken a good browning in the pan before baking so it leaves good brown bits behind to help the wine and broth.  I also would put a packet or two of G. Washington’s Golden in it because I adore that stuff and I swear by it’s ability to make any dish better.

I haven’t shopped so I’m low on meat...chicken breast and hamburger...I might try something similar with the chicken breast...even though I would way prefer the thighs.  I like the dark meat way better.

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It’s in a small box next to the broth cubes and such.  It comes in brown and golden.  I always have each on hand.