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Place mushrooms in a small bowl; add enough boiling water to cover. Let stand for 5 minutes. Drain well; snip mushrooms and set aside.
In a very large skillet, heat oil over medium heat. Add onion, celery and bell pepper; cook about 4 minutes or until tender, stirring occasionally.
Add broth and mushrooms to pan. Bring to boiling. Stir in uncooked rice. Return to boiling; reduce heat. Cover and simmer for 5 minutes. Stir in carrots. Cook, covered, for 5 minutes more. Stir in chicken, artichokes, seasoning blend, garlic powder, salt and black pepper. Heat through.