Curried Rice Salad

• 2 packages Uncle Ben's Long Grain and Wild Rice
• 1 cup mayonnaise
• 3 teaspoons curry powder, or more
• 1/4 teaspoon Crystal hot sauce or Tabasco
• 1 bunch green onions, finely chopped
• 20 stuffed green olives, sliced
• 20 pitted black olives, sliced
• 1 red or green bell pepper, diced
• 2 jars marinated artichoke bottoms, drained
• 8 ounces cooked shrimp

1. 1. Prepare rice according to directions, omitting butter and salt. When rice is done, transfer to a large non-reactive bowl and allow to cool for 30 minutes. While rice is cooling, slice or chop the artichokes and the shrimp into bite sized pieces.
2. 2. Add the remaining ingredients to the rice and mix well. Add a little more mayonnaise if the salad seems too thick. Adjust the seasonings if necessary. Cover and refrigerate overnight to allow the flavors to develop. Serve chilled.
3. NOTES:
4. 1. Almost any cooked meat or seafood can be substituted for the shrimp.
5. 2. Substitute up to half the mayonnaise with homemade or bottled caesar salad dressing.
6. 3. 2 cups long grain white rice, cooked in chicken or vegetable bouillon, can be substituted for Uncle Ben's rice mix.

uncle ben, mayonnaise, curry powder, crystal, green onions, green olives, black olives, red, bottoms, shrimp

Taken from www.epicurious.com/recipes/member/views/curried-rice-salad-50052623 (may not work)