Italian Rice Salad | Riceland

Ingredients

• 3 cups cold cooked Riceland Extra Long Grain Rice
• 1 jar (6-ounce) marinated artichoke hearts, undrained*
• 1/3 cup drained pitted ripe olives, quartered
• 1 red bell pepper, cut into julienne strips
• 1/2 cup each: sliced celery, sliced green onions, chopped fresh parsley, frozen green peas
• 1/4 cup prepared Italian dressing
• 1/4 teaspoons garlic powder * If necessary, cut artichoke hearts into bite-size pieces