1 c. rice
1 can chicken broth
6 to 8 scallions, chopped
1/2 green pepper, chopped
12 stuffed olives, green
1 jar marinated artichoke hearts, drained and chopped (save liquid)
1/3 c. mayonnaise
3/4 tsp. curry powder

Cook rice, chicken broth, plus water to make required amount of liquid. Cool. Add scallions, (including green), pepper, olives and artichoke hearts. Mix liquid from drained artichokes, mayonnaise and curry powder. Toss well and refrigerate overnight.