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Rice Salad

Recipe by Candace Floyd

2 cups basmati rice

3 1/2 cups reduced sodium chicken broth

2 jars marinated artichoke hearts, chopped, liquid reserved

3/4 cup chopped green bell pepper

5 green onions, chopped

16 large pimiento stuffed green olives

1/2 cup light mayonnaise

1 teaspoon curry powder

Cook rice with chicken broth according to package instructions. Add remaining ingredients, including liquid from artichoke hearts. Mix well and refrigerate until chilled.

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