Instructions: Cook rice according to package directions, omitting butter. Remove from heat and turn into a bowl to cool. Add onions and bell pepper.

Drain artichoke hearts, reserving liquid from one jar for dressing. Chop artichoke hearts into small pieces. Mix reserved artichoke heart liquid with curry powder and mayonnaise, blending well. Add dressing and artichoke hearts to rice mixture. Add more artichoke heart liquid from second jar if salad seems too dry. Mix and chill at least 12 hours.

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