Artichoke-Rice Salad

Ingredients

• 14.5 ounce chicken broth canned
• 0.5 teaspoon curry powder 
• 2  green onions chopped
• 0.5 cup mayonnaise light
• 12 ounce marinated artichoke hearts drained cut into quarters
• 8  pimiento-stuffed olives sliced
• 1 cup rice long-grain uncooked

Equipment

• sauce pan

Directions

1. Bring chicken broth and rice to a boil in saucepan over medium heat. Cover, reduce heat, and simmer 20 minutes or until tender. Cool slightly.
2. Stir together rice, artichoke, next 4 ingredients, and, if desired, water chestnuts; cover and chill at least 2 hours.