Ingredients
1 package (6.9 ounces) chicken-flavored rice and vermicelli mix1 teaspoon canola oil12 pimiento-stuffed olives, sliced4 green onions, thinly sliced1/2 medium green pepper, chopped2 jars (6-1/2 ounces each) marinated artichoke hearts, marinade drained and reserved1/3 cup mayonnaise1/2 to 3/4 teaspoon curry powder
Preparation
Prepare rice mix according to package directions, except substitute 1 teaspoon oil for butter called for. Cool.
Add the olives, green onions and green pepper; toss to mix. Cut the artichokes into quarters and add to rice mixture; set aside. In a small bowl, combine the mayonnaise, curry powder and reserved marinade; blend well. Pour over rice mixture; toss to mix. Cover and chill for at least 2 hours.
