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

Cook rice per directions omitting butter. Cool rice in large bowl. Add onions, pepper and olives. Drain artichoke hearts, reserving the marinade and cut each heart in half. Combine 2 tablespoons of marinade with curry powder and mayonnaise. Add the artichoke hearts to rice salad and toss with the curry dressing. Chill overnight.