Antipasto Rice(Servings: 4) - cooking recipe

Ingredients

1 1/2 c. water
1/2 c. tomato juice
1 c. uncooked rice
1 tsp. dried basil leaves
1 tsp. dried oregano leaves
1/2 tsp. salt (optional)
1 (14 oz.) can artichoke hearts, drained and quartered
1 (7 oz.) jar roasted red peppers, drained and chopped
1 (2 1/4 oz.) can sliced ripe olives, drained
2 Tbsp. snipped parsley
2 Tbsp. lemon juice
1/2 tsp. ground black pepper
2 Tbsp. grated Parmesan cheese

Preparation

Combine water, tomato juice, rice, basil, oregano and salt in 2 to 3-quart saucepan.
Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
Stir in artichokes, red peppers, olives, parsley, lemon juice and black pepper.
Cook 5 minutes longer or until thoroughly heated.
Sprinkle with cheese.
Makes 8 servings.