Ingredients
| 1 Cup |
rice |
| 2 Cup |
chicken broth |
| 1/3 Cup |
chopped green pepper |
| 1/3 Cup |
chopped green onions |
| 1/3 Cup |
chopped black olives |
| 1 |
small jar marinated artichoke hearts, drained and chopped |
| 1 |
small can water chestnuts, drained and chopped |
| 1/2 Cup |
mayonnaise |
| 3/4 Teaspoon |
dill weed |
| |
salt and pepper, to taste |
| |
chopped parsley |
Instructions
Cook rice in chicken broth until tender. Cool. Add remaining ingredients except the parsley. Mix well. Garnish with chopped parsley. Chill. May also be served at room temperature.
