“The following is a dish I first tasted at a brunch given in a friend’s home,” Mary Gilmer writes. “One of the guests brought this dish. Another friend who attended and myself figured out what was in it and our duplication of the Indian curry chicken with rice recipe is as follows”:
CURRY RICE WITH CHICKEN
1 (8-ounce) package chicken flavor rice and vermicelli mix
1/2 cup sliced pimiento-stuffed green olives
1/2 cup diced green pepper
1 (4-ounce) can artichoke hearts, drained
1/2 teaspoon (or to taste) curry powder
4 chicken breast halves, cooked and diced
1/2 cup mayonnaise
Cook rice and vermicelli mix according to package directions. Add green olives, green pepper, artichoke hearts, curry powder, chicken and mayonnaise. Heat to serving temperature. Makes 4 to 6 servings.
--MARY M. GILMER
Rancho Palos Verdes
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