Rice Salad
- Yield: 8 servings
Ingredients
- 2cups basmati rice
- 3 1/2cups reduced sodium chicken broth
- 2 jars marinated artichoke hearts, chopped, liquid reserved
- 3/4cup chopped green bell pepper
- 5 green onions, chopped
- 16large pimiento stuffed green olives
- 1/2cup light mayonnaise
- 1teaspoon curry powder
Instructions
- Cook rice with chicken broth according to package instructions. Add remaining ingredients, including liquid from artichoke hearts. Mix well and refrigerate until chilled.