Curried Rice And Artichoke Salad - cooking recipe

Ingredients

10 ounces chicken rice-a-roni
2 tablespoons olive oil
2 (6 ounce) jars marinated artichoke hearts, chopped, reserve liquid
1/2 green bell pepper, diced
4 green onions, chopped both white and green parts
15 pimento-stuffed green olives, sliced thin
1 tablespoon curry powder
1/3 cup mayonnaise (Hellmans works well for this recipe)

Preparation

Cook Rice as directed on box, but brown using olive oil, instead of butter.
Mix Mayonnaise, curry powder and reserved marinade together, and set aside.
Combine cooked Rice-a-Roni, artichoke hearts, olives, green onions and bell pepper.
Pour mayonnaise mixture over rice mix.
Stir to coat.
Refrigerate until serving.
Enjoy!