2 c. long grain rice
3-4 c. chicken broth
2 (6 oz.) jars marinated artichoke hearts
1/4 to 1/3 c. green onions, chopped
1/2 green bell pepper, chopped
1/2 to 1 c. black olives, chopped
3/4 tsp. curry powder

Cook rice in chicken broth and set aside to cool. Drain artichoke hearts and reserve marinade. Chop hearts and add to rice along with onions, pepper and olives. Mix marinade, mayonnaise and curry powder well for dressing. Toss into rice mixture. Can be served hot or cold.