Submitted by:  Terri Peri, NJ

Great for those warm, summer months. "

1 package chicken Rice-a-Roni®
  2 green onions (scallions) sliced
  1/2 green bell pepper, chopped
  8 E. Waldo Ward pimiento stuffed olives
  2 jars marinated artichoke hearts
  1/4 teaspoon curry powder
  1/3 cup mayonnaise

Cook rice as package directs, then remove from heat, pour into bowl and let cool.

2  Add onion, green pepper, and E. Waldo Ward olives.

3  Drain artichoke hearts and reserve 1 jar of marinade.

4  Combine curry powder, mayonnaise and stir in marinade.

5  Add dressing to rice with artichoke hearts.

6  Mix lightly and refrigerate.

7  Serve cool.