1 pkg. chicken Rice-a-Roni
2 green onions, sliced thin
1/2 green pepper
8 green olives, sliced
1 jar marinated artichoke hearts, chopped
1 sm. pkg. slivered almonds
1/2 tsp. curry powder
1/3 c. mayonnaise

Cook rice as directed, omitting butter; remove from heat and let stand until cool. Add onions, pepper, olives, artichokes (save marinade) and almonds. Combine the marinade with curry powder and mayonnaise. Toss together with rice mixture. Refrigerate for several hours. Best made 24 hours ahead. Serves 4 to 6.