Artichoke-Rice Salad

Ingredients

14 1/2 oz chicken broth

1 cup long-grain rice, uncooked

12 oz marinated artichoke hearts, drained and quartered

2 each green onions, chopped

8 each olives, pimento stuffed, sliced

1/2 cup mayonnaise

1/2 tsp curry powder

8 oz waterchestnuts, sliced and drained

In a saucepan over medium heat, ADD broth and rice; bring to a BOIL.

COVER; REDUCE heat; SIMMER until tender, about 20 minutes; let COOL slightly.

In a bowl, STIR together cooked rice and remaining ingredients (note: use of waterchestnuts is optional).

COVER; REFRIGERATE for at least 2 hours before serving.