1 c. uncooked long-grain white rice
2 c. water
2 chicken bouillon cubes
2 jars (6 oz.) marinated artichoke hearts, drained (save marinade)
12 green olives, pimento-stuffed, sliced
1 green pepper, diced
1 bunch (about 6) green onions, sliced
1/3 c. mayonnaise
Reserved artichoke marinade
3/4 tsp. curry powder

Cook rice, fluff and cool. Add olives, green onions, green pepper to cooled rice. Cut artichoke hearts into quarters, and add rice. Combine mayonnaise, reserved artichoke marinade, curry powder, and mix well. Add dressing to rice and vegetables, toss gently. Chill. Delicious topped with chopped tomatoes.