I've started to collect quite a number of artichoke recipes simply because I cannot get enough of them in any form (although steamed dipped in butter is my ultimate favorite). With the economy as it is and money tight I've found myself starting to buy something else from my childhood; Rice a Roni. For a buck a box you can't beat it as a quick, simple and delicious side dish. This recipe uses two of them and turns it into a cold salad.
Rice and Artichoke Salad
1 box mix chicken-flavored vermicelli-rice mix - prepared
1 box mix fried rice mix with almonds - prepared
2 jars (6 oz. size) marinated artichoke hearts
3/4 c green pepper, chopped
1/2 c olives, sliced
8 green onions, chopped
4 cups cooked diced chicken
2/3 cup mayonnaise
1/2 teaspoon curry powder
Drain and chop artichoke hearts, reserve the marinade. Mix the 2 kinds of rice, artichokes, pepper, olives, onion and chicken. Stir or whisk together the artichoke marinade, mayonnaise and curry powder. Add to rice salad and blend. Chill.
