1 1/2 c. rice
3 c. chicken broth
4-6 scallions, cut thin
12 stuffed olives, quartered
1/2 green pepper, chopped
2 (6 oz.) jars marinated artichokes, drained (save liquid)
1/3 c. mayonnaise
3/4 tsp. curry powder

Cook rice in chicken broth. Mix reserved artichoke liquid with mayonnaise and curry powder; mix well. Add to rice and vegetables. Better if made the day before.