Curried Rice Salad

1 1/2 C raw long-grain rice
1 Tbsp butter
1 Tsp curry powder
1 1/2 C water
1/2 C chicken broth
1 Cup chopped cooked chicken
1/2 C frozen tiny peas -- thawed
1/4 C chopped red pepper
1/4 c chopped scallion
1/4 c sliced black olives
1 jar marinated artichoke hearts
1/4 c mayonnaise
lots of fresh black pepper

Drain artichokes, reserving liquid. Chop the artichokes. Melt the butter in a saucepan with the curry powder. Cook the rice in the butter, stirring often, until the grains turn opaque and then start to brown slightly. Add the water and broth, turn the heat down, cover and steam 20 minutes or until the rice is done. Let the rice cool for five minutes. Mix together the reserved marinade and the mayonnaise. Toss together all except the peas. Chill at least three hours. Just before serving, toss in the peas.