Chatahoochee Rice
30 mins (prep 5, cooking 25)
10 ingredients
4-6 servings
This recipe was clipped from an October 1996 issue of the Houston Chronicle. It came from a '70s cooking class at Verlyn Campbell's cooking school. This rice dish has great flavor and texture and is great with grilled chicken. I'm posting the recipe in it's original version, although when I make this I cut way back on the onions.

Categories:  side-dish , pasta,-rice-and-grains , <-30-mins , rice , easy , 3-steps-or-less , long-grain-rice , vegetable , time-to-make ,
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Serving Size (297.65 g)
Servings 4
Amount per Serving
Calories 206.07 Calories from Fat 121.41
% Daily Value *
Total Fat 13.49g 83.02%
Saturated Fat 8.31g 166.17%
Trans Fat 0.53g %
Cholesterol 34.44mg 45.92%
Sodium 826.94mg 137.82%
Total Carbohydrate 18.17g 24.23%
Dietary Fiber 5.67 g 90.78%
Sugars 7.76 g %
Protein 4.66g 37.29%
Vitamin A 16681.34IU% Vitamin C 17.99mg%
Calcium 52.71mg% Iron 1.36mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
long-grain rice, chopped onions, cashew nuts