Chatahoochee Rice
Elevate your dinner table with the bold and hearty flavors of Chatahoochee Rice, a Southern-inspired one-pot dish that's as comforting as it is satisfying. This recipe combines fluffy long-grain white rice cooked in rich chicken broth with a colorful medley of diced onion, green bell pepper, celery, and garlic. Smoky andouille sausage adds a savory kick, while a can of juicy diced tomatoes and a blend of paprika, cayenne, thyme, and black pepper infuse the dish with zesty Creole flair. Garnished with fresh parsley and green onions, this versatile rice dish comes together in just 45 minutes, making it perfect for busy weeknights or a soulful weekend meal. Whether served as a stand-alone dish or a flavorful side, Chatahoochee Rice is a celebration of Southern comfort food at its finest.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 3 cups chicken broth
- 3 tablespoons butter
- 1 medium (diced) yellow onion
- 1 medium (diced) green bell pepper
- 2 stalks (diced) celery stalks
- 3 cloves (minced) garlic
- 8 ounces (sliced into half-moons) cooked andouille sausage
- 1 can (14.5 ounces) diced tomatoes (with juice)
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks (chopped for garnish) green onions
- 2 tablespoons (chopped for garnish) fresh parsley
Instructions
Rinse the rice under cold water until the water runs clear. Set aside to dry slightly.
In a large pot or Dutch oven over medium heat, melt the butter.
Add the diced onion, green bell pepper, and celery. Sauté for 5 minutes until the vegetables are softened.
Stir in the minced garlic and sliced andouille sausage. Cook for another 3 minutes, allowing the sausage to brown slightly.
Add the rinsed rice to the pot, stirring to coat the grains with the butter and vegetables. Toast the rice for 2 minutes.
Pour in the chicken broth and add the diced tomatoes with juice. Stir to combine.
Season with paprika, cayenne pepper, dried thyme, salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 18-20 minutes, or until the rice is cooked and has absorbed most of the liquid.
Once the rice is done, fluff it with a fork. Let it rest for 5 minutes with the lid on.
Garnish with chopped green onions and parsley before serving. Enjoy hot as a main dish or alongside your favorite Southern-inspired meal.
Nutrition Facts
Calories |
1694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 6493 mg | 282% | |
| Total Carbohydrate | 151.8 g | 55% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 36.1 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 481 mg | 37% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 3990 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
