Artichoke-Rice Salad

• 1 can chicken broth
• 1 cup uncooked long or extra long rice
• 1 12-ounce jar marinated artichoke hearts, drained, tough outer leaves removed, and cut into quarters
• 2 green onions, chopped
• 8 pimento-stuffy olives, sliced
• ½ cup mayonnaise
• ½ tsp curry powder
• 1 8-ounce can sliced water chestnuts, drained (optional)

1. Bring broth and rice to boil in saucepan over medium heat; cover, reduce heat, and simmer 20 minutes until tender. Cool slightly
2. Stir together rice, artichoke, next 4 ingredients, cover and chill at least 2 hours before serving

Serves 6-8