1 1/2 c. V-8 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

Heat V-8 juice and curry to boiling; stir in rice. Cover, remove from heat. Let stand 5 minutes; fluff with fork. Add next 4 ingredients and 1/2 cup mayonnaise. Chill 2 hours or more. Stir in remaining mayonnaise. Makes 5 cups.