2 cups water
¾ tsp. salt
2 cups instant rice
½ cup zesty Italian salad dressing 
1½ tsp. hot pepper sauce
2 tsp. prepared hot spicy mustard
2 hard-boiled eggs, chopped
½ cup celery, diced 
½ cup toasted pecans, chopped
½ cup green onions, chopped
¼ cup stuffed green olives, sliced 
¼ cup sweet pickle relish
1 T. dill pickle, diced
Bring water and salt to a full boil in a medium saucepan. Stir in the rice. Cover; and remove from heat . Let stand 5 minutes. Fluff with a fork. Cool.
Combine salad dressing, pepper sauce and mustard in a small bowl; blend well. Combine rice with remaining ingredients in large bowl. Spoon dressing mixture over salad, tossing to coat. Cover and chill. Makes 6 servings.