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

Directions
In large bowl, combine all ingredients; toss to combine.

Cover; refrigerate several hours or overnight, stirring occasionally.