2 pkg. (6.2-oz. each) long-grain and wild rice mix
2 jars (6-oz. each) marinated quartered artichoke hearts, undrained
4 c. chopped cooked chicken
1 medium-size red bell pepper, finely chopped
2 celery ribs, thinly sliced
1 can (2.25-oz.) sliced ripe olives, drained
1 c. mayonnaise
1 1/2 tsp. curry powder
leaf lettuce

Cook rice mix according to package directions. Drain artichoke heart quarters, reserving 1/2 cup liquid. Stir together rice, artichokes, chicken, and next 4 ingredients. Stir together reserved 1/2 cup artichoke heart liquid, mayonnaise, and curry powder; toss with rice and chicken mixture. Cover and chill mixture 8 hours. Serve on leaf lettuce. Makes 8 servings.