1 c. uncooked rice
1 can chicken broth
2 (6 oz.) jars marinated artichoke hearts, quartered
3/4 tsp. curry powder
1/3 c. mayonnaise
4 green onions, sliced
1/2 green pepper, chopped
12 green olives with pimento, sliced
1 c. ham, cubed

Cook rice in chicken broth and enough water to make 2 cups liquid. Take liquid from artichoke hearts, combine in bowl with mayonnaise and curry powder.

In separate bowl, combine onion, pepper, olives, ham and artichokes; stir into hot rice in casserole. Add curry-mayonnaise dressing; stir. Cover and bake at 350 degrees for 20 minutes.