1 pkg. chicken flavored rice
4 green onions, sliced thin
1/2 green pepper, chopped
12 pimento stuffed olives, sliced
2 (6 oz.) jars marinated artichoke hearts
3/4 tsp. curry powder
1/3 c. mayonnaise

Cook rice as directed on package (omitting butter). Cool rice in large bowl, add onions, green pepper and olives (sliced). Drain artichoke hearts, saving marinade and cut in half. Combine marinade, curry and mayonnaise. Add the artichoke hearts to rice and toss with dressing. Cool. (I use 1 teaspoon of a mild Indian curry. Use more or less according to your taste.)