2 jars marinated artichoke hearts
1 pkg. chicken flavor Rice-A-Roni
4 green onion, sliced thin
1/2 green pepper, diced
12 pimento stuffed olives, sliced
3/4 tsp. curry powder
1/3 c. mayonnaise

Cook rice as directed on package, omitting the butter. Cool rice in a large bowl. Add the green pepper and olives.

Drain the artichoke hearts, reserving the marinade, and cut in half. (I cut in smaller pieces.) Combine artichoke marinade with the curry powder and mayonnaise. Add the hearts to the rice salad and toss the dressing. Chill until served.

Serves 6-8.