Ingredients
4
4 servings
- •vegetable oil cooking spray
- •1 (13.8 ounce) package chicken-flavored rice and vermicelli mix (such as Rice-A-Roni)
- •2.5 cups water
- •2 (6.5 ounce) jars marinated artichoke hearts, diced
- •6 green onions, chopped
- •1 medium green bell pepper, chopped
- •12 pimento-stuffed green olives, chopped
- •0.5 cup mayonnaise
- •1 tablespoon Worcestershire sauce
- •1 tablespoon lemon juice
- •1 teaspoon curry powder
- •1 dash hot pepper sauce
Instructions
- Start the salad: Spray a large skillet with cooking spray and set over medium heat. Add rice and vermicelli mix and sauté until vermicelli is golden brown, 2 to 4 minutes. Slowly stir in water and seasoning packet; bring to a boil. Cover, reduce heat to low, and simmer until rice is tender, 15 to 20 minutes.
- Remove from the heat and transfer to a bowl; set in the refrigerator to cool.
- Make the dressing: Whisk together mayonnaise, Worcestershire sauce, lemon juice, curry powder, and hot pepper sauce in a bowl.
- Finish the salad: Combine artichoke hearts, green onions, bell pepper, and olives in a mixing bowl. Remove rice from the refrigerator and add to the vegetable mixture. Pour dressing over top and stir until well combined.
- Refrigerate for at least 1 hour before serving.
Nutritional Facts
Per 4 servings
- Calories: 608
- Carbohydrate: 64g
- Fat: 39g
- Fiber: 4g
- Protein: 8g
- Sugar: 4g
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