Artichoke Rice Salad

1. 1

   Cook rice in the chicken broth (I use Kitchen Basics brand because of its darker color) for about 20 minutes or until all the liquid is absorbed. Let rice cool completely. This is a very important step because if you add the mayo to the rice while it is still warm, the rice will absorb some of the mayo and result in a gummy salad.

2. 2

   While rice is cooking, get vegetables ready so you're ready to go when the rice is. When rice is cool, add the rest of the ingredients. I always add the vegetables and spices first and get them all mixed together, and then add the mayo last. Let this chill for 1 hour or so before serving.

* Per serving · 4 servings · Values may vary.

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