2 c. chicken broth
1 c. uncooked regular rice
1/4 c. chopped green onion
1/4 c. chopped green pepper
1/4 c. sliced pimiento stuffed olives
1 (6 oz.) jar marinated artichoke hearts, drained & halved
1/2 c. mayonnaise
1/4 - 1/2 tsp. dried dill weed
1/2 tsp. salt
1/8 tsp. pepper
Lettuce
Olives for garnish

Place broth in medium saucepan. Bring to a boil and stir in rice. Return to a boil; reduce heat and simmer, covered, 20 minutes or until done. Cool. Stir in onion, green pepper, olives, artichoke hearts, mayonnaise, dill weed, salt and pepper. Chill.

Spoon salad into lettuce lined bowl; garnish with sliced olives. Serve 4 to 5.