Rice Salad - cooking recipe

Ingredients

2 c. rice
4 c. water
5 to 6 chicken bouillon cubes
2 (6 oz.) jars marinated artichoke hearts, chopped, reserving liquid from 1 jar
3/4 c. bell pepper, chopped
8 green onions, chopped (with tops)
16 green olives, sliced
2/3 c. mayonnaise
1/2 tsp. curry powder

Preparation

Cook
rice
15
minutes
in
4 cups water with bouillon cubes. Drain
rice.
Add
all ingredients, except liquid from artichokes.
Add liquid last.
Mix well and chill.
Serve cold as a salad in tomato cups or as a side dish.
Serves 12.