Berniece Camp'S Rice Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. chicken flavored rice (Uncle Ben's)
1 (6 oz.) jar marinated artichoke hearts
1/2 c. mayonnaise
2 green onions, chopped
1/2 c. green pepper, chopped
8 stuffed olives (medium to large), chopped

Preparation

Cook rice according to directions on package, omitting butter. Cool. Toss chopped onions, pepper and olives. Drain artichokes, reserving marinade. Add marinade to mayonnaise and stir into all other ingredients, except artichokes.
Coarsely chop artichokes and add last. Salad can be refrigerated and kept for as long as 3 days.