1. Cook the rice according to the box instructions. Cover and refrigerate. Boil or cook the chicken breasts without the skin. Chop the chicken breasts into 1/2 inch pieces.

2. Thaw the shrimp. Chop the green onions and bell pepper. Slice the olives and artichoke hearts.

3. Mix the mayonnaise, curry powder, and oil together and whisk until smooth.

4. Add all the ingredients to the rice and mix gently. Then add the olives (not before to prevent the pimentos from coming out of the olives).

5. Cover and refrigerate for a few hours or until the next day.