- 1 (6.9 ounce) package chicken-flavored rice and vermicelli mix
- 1 teaspoon vegetable oil
- 12 stuffed green olives, sliced
- 4 green onions, thinly sliced
- 1/2 green pepper, chopped
- 2 (6.5 ounce) jars marinated artichoke hearts, drained, liquid reserved
- 1/3 cup mayonnaise
- 1/2 teaspoon curry powder
- Prepare rice mix according to package directions, except substitute 1 teaspoon oil for butter called for. Cool. Add 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 mayonnaise, curry powder and reserved marinade; blend well. Pour over rice mixture; toss to mix. Cover and chill for at least 2 hours.