Curry Rice Salad

Tonight, I made a delicious dish that my Aunt Bettie makes. It's a cold curry rice salad and it's wonderful. I served it with baked barbecue chicken. There's something about warm chicken and a cold rice dish that just works. I love this recipe and I love my Aunt Bettie. When reading the ingredients, you'll note a few that I left out, for various reasons. I will say that green olives would be good in this dish, if you like them. I think I'll chop them up and add them to this the next time I make it and just see if Jason even notices.....probably not.

Curry Rice Salad:

1 box Chicken Rice-A-Roni

4 green onions, chopped

1 teaspoon curry powder

1/2 cup mayo

1 jar artichokes, chopped (keep some of the liquid from the jar)

***Now, the recipe actually calls for the following, which I didn't add:

1/2 green pepper, chopped (I thought I had one in the fridge, but I didn't....oh well)

12 stuffed green olives, chopped (Jason doesn't like green olives)

1 can water chestnuts, sliced (Kyle doesn't like water chestnuts)

Directions:

1. Make Rice-A-Roni according to package directions and let cool completely (I used the microwave)

2. Add remaining ingredients (including just a little of the juice from the artichoke jar)

3. Let sit in the fridge for a while before serving, the flavors are much better when they've had time to get acquainted