Curried Rice Salad

74.67332 (505 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 minutes or until rice is tender. Cool.
  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.