1 1/2 c. V-8 vegetable juice
1 tsp. curry powder
1 1/2 c. quick cooking rice, uncooked
1 c. diced cooked chicken
1/2 c. chopped green pepper
1/4 c. chopped onion
1/4 c. toasted slivered almonds
1 c. mayonnaise

In 2 quart saucepan, heat V-8 juice and curry to boiling; stir in rice. Cover; remove from heat. Let stand 5 minutes; fluff with fork. Add chicken, peppers, almonds, onions and 1/2 cup mayonnaise. Cover; chill 2 hours or more. Stir in remaining mayonnaise before serving. Makes 5 cups, 5 servings.