4 c. chicken stock
2 c. uncooked long grain white rice
3 (6 oz.) jars marinated artichoke hearts
5 green onions, chopped
1 jar pimento stuffed olives, sliced (optional)
1 lg. green pepper, diced
3 lg. celery stalks, diced
1/4 c. chopped fresh parsley
Cooked chicken breasts, diced (optional)

MARINADE:

Artichoke oil
1 tsp. curry powder
2 c. mayonnaise
Salt and pepper

Bring stock to boil. Stir in rice and return to boil. Lower heat; cover and simmer for 20 minutes or until liquid is absorbed and rice tender. Cool. Drain artichokes, reserving liquid and chop. Add to rice with the onions, olives, peppers, celery, and parsley. In a jar with tight lid, shake the marinade ingredients thoroughly; toss with rice and blend in well. Refrigerate until ready to serve.