8 oz. Italian sausage
1 med. onion, chopped
1 bell pepper, cut in chunks
1 clove garlic, minced
3/4 c. long grain rice
1 1/2 tsp. instant chicken bouillon granules
1/2 tsp. ground turmeric
1/2 tsp. curry powder
3 c. hot water
4 carrots, cut in chunks
1 (10 oz.) pkg. frozen peas
1 can artichoke hearts, cut in quarters
1/4 c. pitted ripe olives
10 cherry tomatoes

In Dutch oven, brown sausage over medium heat about 10 minutes. Drain, and set sausage aside. Saute onion, pepper, and garlic until tender. Stir in uncooked rice, bouillon, turmeric, curry, and water. Bring to a boil. Add sausage and carrots; cover and simmer for 20 minutes. Rinse and drain peas and artichokes and arrange on top with olives. Cover and cook 15 minutes more. Add tomatoes before serving and heat.