1 to 1-1/2 cups rice, cooked in "chicken" bouillion liquid
4 scallions, thinly sliced
1/4 green pepper, seeded and chopped
1/4 red pepper, seeded and chopped
12 pimento-stuffed olives, sliced
2 (6 oz. each) jars marinated artichoke hearts
3/4 tsp. curry powder
1/3 cup mayonnaise

Cool rice and put in a large bowl. Add the scallions, peppers and olives. Drain the artichoke hearts, reserving the liquid, and cut in half. Combine artichoke liquid with curry powder and mayonnaise. Add the artichoke hearts to the rice mixture and toss with the dressing. Chill.