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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (14 1/2-ounce) can chicken broth |
1 cup uncooked long-grain rice |
1 (12-ounce) jar marinated artichoke hearts, drained and cut into quarters |
2 green onions, chopped |
8 pimiento-stuffed olives, sliced |
1/2 cup light mayonnaise |
1/2 teaspoon curry powder |
1 (8-ounce) can sliced water chestnuts, drained (optional) |
Directions:
1. Bring chicken broth and rice to a boil in saucepan over medium heat. Cover, reduce heat, and simmer 20 minutes or until tender. Cool slightly.
2. Stir together rice, artichoke, next 4 ingredients, and, if desired, water chestnuts; cover and chill at least 2 hours.
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