1 pkg. MJB chicken rice mix
2 green onions, chopped
1/2 green pepper, chopped
8 pimento stuffed olives, sliced
2 jars marinated artichoke hearts
1/2 c. mayonnaise
1/4 tsp. curry powder

Cook rice with butter as directed on package, let stand until cooled. Add onion, pepper and olives. Drain artichoke hearts, reserving juice from 1 jar; dice and add to rice. Add juice to mayonnaise and curry. Mix together and refrigerate.