Artichoke Rice Salad

Ingredients:

• 1 (14 1/2oz) can chicken broth
• 1 cup uncooked long-grain rice
• 1 (12oz) jar marinated artichoke hearts, drained and quartered
• 2 green onion, chopped
• 8 pimiento-stuffed olives, sliced
• 1/2 cup light mayonnaise
• 1/2 teaspoon curry powder
• 1 (8oz) can sliced water chestnuts, drained (optional)

Instructions:

Bring the chicken broth and rice to a boil in a saucepan over medium heat. Cover and reduce the heat then simmer for 20 minutes or until tender. Cool slightly. Stir together the rice, aritchoke, green onion, olives, mayonaise, curry powder and water chestnuts, cover and chill for at least 2 hours.