Mississippi Rice
Appetizers & Sides Recipes Sides Vegetarian

Mississippi Rice Salad

This Mississippi Rice Salad is a chilled dish perfect for parties or celebrations. It is easy to make and works even better when made well in advance. Perfect to plan ahead for a weekend get-together!

What is Mississippi Rice Salad?

This kitchen-sink style rice salad is a chilled dish that I remember having at all of our holidays growing up. I honestly have no idea where the base recipe came from, just as I have no idea what, if anything, the entire dish has to do with Mississippi, that is just always how it was, and who am I to mess with “Grandma knowledge.”

Mississippi Rice

Ingredients and Substitutions

  • Chicken flavored rice such as rice a roni
  • 6 ounces of marinated artichoke hearts chopped, plus 2 Tablespoons juice from the jar
    • I think these really make the dish but you could likely swap for water-packed artichokes if you prefer and just add a bit of chicken broth for the sauce
  • 1 green bell pepper diced
  • 1 small bunch scallions diced
  • ⅓ cup sliced green olives
  • ⅓ cup mayonnaise
    • I have substituted sour cream in the past and it has turned out very well
  • 1 teaspoon curry powder
  • ¼ teaspoon black pepper
Mississippi Rice

Can Mississippi Rice Salad be Made in Advance?

YES! And, PLEASE DO! The directions will tell you to let it sit for at least an hour and that is correct; however, this dish is really much better served the next day. It will also keep well in the refrigerator for 3-4 days. I feel this is why it was a popular holiday dish is that it can easily be made in advance of the holiday, stored, and does not need to be heated

Mississippi Rice

Mississippi Rice Salad

Prep Time 10 mins
Cook Time 25 mins
Chill time 1 hr
Total Time 1 hr 35 mins
Course Salad
Cuisine American
Servings 46


  • 1, 6.9 ounce box chicken flavored rice such as rice a roni
  • 6 ounces of marinated artichoke hearts chopped, plus 2 Tablespoons juice from the jar
  • 1 green bell pepper diced
  • 1 small bunch scallions diced
  • cup sliced green olives
  • cup mayonnaise
  • 1 teaspoon curry powder
  • ¼ teaspoon black pepper


  • Cook the rice according to package directions. Allow to cool for 5-10 minutes. Combine with the chopped artichoke hearts, the green bell pepper, the scallions and the green olives.
  • Combine the mayonnaise, curry powder and black pepper with the reserved marinated artichoke juice. Stir the marinade through the rice mixture and thoroughly combine.
  • Refrigerate for at least an hour, preferably overnight and serve cold.
Keyword rice

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