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Ingredients
- 1 (12 ounce) pkg. chicken flavor Rice-A-Roni
- 3 T butter
- 2 (6 ounce) jars marinated artichoke hearts
- 1/2 bell pepper, diced
- 8 pimento stuffed green olives
- 2 green onions, minced
- 1/4 teaspoon curry pwdr
- 1/3 c. mayonnaise
- 8 ounce bay shrimp, imitation crab or possibly cooked chicken
Directions
- Put together rice-vermicelli mix and butter in a 3 qt microwaveable casserole dish. Microwave on high for 2 min, then stir. Microwave for 3 more min or possibly till vermicelli is golden brown. Stir in 4 1/4 cups hot water and 1/2 of Rice-A-Roni seasoning packet. (Throw away the other half packet.)Cover and microwave on high for 18 min, or possibly till most of liquid is absorbed. Let stand for 5 min, then stir and let cool. Meanwhile wash and dice bell pepper, green onion and olives. Drain artichoke hearts, reserving the marinade from one jar of artichokes to add in to the rice mix.
- Cut up artichoke hearts, removing tough parts of leaves. Thaw shrimp or possibly imitation crab. If using cooked chicken, cut into small chunks. Mix all ingredients and toss well. Refrigerate and serve in green leafy lettuce cup. Serves 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 4 servings | |
| Calories 371 | |
| Calories from Fat 251 | 68% |
| Total Fat 28.24g | 35% |
| Saturated Fat 6.69g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 264mg | 11% |
| Potassium 361mg | 10% |
| Total Carbs 5.91g | 2% |
| Dietary Fiber 3.4g | 11% |
| Sugars 0.92g | 1% |
| Protein 23.56g | 38% |
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