1 pkg. chicken Rice-a-Roni
4 green onions, sliced
1 tsp. curry powder*
1/3 c. mayonnaise
1/2 c. green pepper, chopped
1 can water chestnuts, sliced
12 pimento stuffed olives,
sliced or 2 oz. jar
pimentos
2 each (6 oz.) jars marinated
artichoke hearts, cut

*Additional curry powder may be added to taste.
Cook Rice-a-Roni according to package. Remove from heat
and put in bowl and cool to room temperature. Add onions,
green peppers and olives to rice. Drain artichokes, reserving
marinade. Mix marinade, curry powder and mayonnaise. Stir.
Add the marinade mixture to rice. Add quartered artichoke
hearts and sliced water chestnuts. Mix gently. Cover bowl and
refrigerate overnight.