Antipasto Rice recipes

Ingredients

• 1 ½ cups water
• ½ cup tomato juice
• 1 cup uncooked rice
• 1 teaspoon dried basil leaves
• 1 teaspoon dried oregano leaves
• ½ teaspoon salt (optional)
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 1 (7-ounce) jar roasted red peppers, drained and chopped
• 1 (2.25 ounce) can sliced ripe olives, drained
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons lemon juice
• ½ teaspoon ground black pepper
• 2 tablespoons parmesan cheese, grated

Directions

• 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.