2 c. chicken broth
1 c. uncooked regular rice
1/4 c. chopped green onion
1/4 c. chopped green pepper
1/4 c. stuffed green olives
1 (6 oz.) jar marinated artichokes (strained and halved)
1/2 c. mayonnaise
1/4-1/2 tsp. dried dill weed
1/2 tsp. salt
1/8 tsp. pepper

Bring chicken broth in medium saucepan to a boil. Stir in rice. Return to boil. Reduce heat and simmer (covered) for 20 minutes or until done. Cool. Stir in onion, pepper, olives, artichokes, mayonnaise, dill weed, salt and pepper and chill. Spoon salad into lettuce-lined bowl. Garnish with additional sliced olives. Serves 4-5.