Curried Rice Salad

(286 Ratings)
Recipe Yield: 6 Servings


  • Ground black pepper,
  • 1 (6.9-ounce) package RICE-A-RONIĀ® Chicken Flavor
  • 2 tablespoons vegetable oil
  • 3/4 teaspoon curry powder
  • 2 (6-ounce) jars marinated artichoke hearts, quartered
  • 1/3 cup mayonnaise
  • 1/2 cup sliced pimento-stuffed green olives
  • 1/2 cup chopped green bell pepper
  • 4 green onions, sliced

Preparation Steps

  1. In a large skillet, over medium heat, saute rice-vermicelli mix with oil and curry powder until vermicelli is golden brown, stirring frequently. Add 2-1/2 cups water and Special Seasonings; bring to a boil. Cover; reduce heat to low. Simmer 15 to 20 minut
  2. Drain artichoke hearts, reserving marinade from one jar. Combine reserved marinade and mayonnaise. Stir mayonnaise-mixture, artichokes, olives, bell pepper and green onions into cooled RICE-A-RONI; pepper to taste. Cover; chill 1 hour.