1 (1 lb. 12 oz.) can tomatoes (3 1/2 c.)
1 (1 pt. 2 oz.) can tomato juice (2 1/4 c.)
1/4 c. cooking oil
1/4 c. chopped onion
1/4 c. chopped green pepper
1 tsp. salt
1 tsp. garlic salt
dash of cayenne pepper
1 c. long grain rice
2 (9 oz.) pkg. frozen artichoke hearts, thawed
3 c. diced, cooked turkey
1/4 c. sliced, stuffed green olives

In a large saucepan, combine tomatoes, tomato juice, oil, onion, green pepper and seasonings. Stir in rice. Bring to boiling. Add artichoke hearts, turkey and olives. Turn into a 3-quart casserole. Bake, covered, in 350° oven 1 hour and 25 minutes or until rice is tender, stirring once or twice. If desired, garnish with stuffed green olives. Makes about 12 servings.