Cold Rice Salad - cooking recipe

Ingredients

10 ounces chicken rice pilaf mix
3 (4 ounce) jars artichoke hearts, reserve marinade
3 green onions, sliced
1/4 cup pimento stuffed olive, sliced
1/4 cup bell pepper, diced (red or green)
Dressing (use reserved marinade from artichoke hearts)
1/2 cup mayonnaise
1/2 teaspoon curry powder

Preparation

Make rice according to package directions, OMITTING butter. Let cool completly.
Add chopped artichoke hearts, green onions, pimento olives and bell pepper.
Make dressing by mixing mayonnaise, reserved marinade and curry powder.
Fold into rice mixture and chill completly before serving.