1 (7 oz.) pkg. chicken Rice-a-Roni
1 (4-7 oz.) jar marinated artichoke hearts
12-18 green olives with pimento
1 bunch green onions
1 large green pepper
2 tsp. curry powder
salt and pepper, to taste

Prepare Rice-a-Roni as directed, set aside to cool.

Cut green onions and green peppers, then add to rice. Season mixture with salt and pepper to taste. Dice artichoke hearts and set liquid to the side for later. Add artichokes to rice, then add curry. Stir mixture well.

Note: You may elect to add 2 ounces of artichoke liquid to bind the rice mixture and add to its flavor.

Cut green olives in half, stir most of them into the rice mixture, place the rest on top of the rice salad as garnish for presentation.

Best if refrigerated for 2 to 6 hours before serving in order to allow seasonings to blend.

Submitted by: Allison Grant Williams