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Antipasto Rice

1 1/2 cups water
1/2 cup tomato juice
1 cup uncooked rice
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt (optional)
1 (14-ounce) can artichoke hearts, drained and quartered
1 (7-ounce) jar roasted red peppers, drained and chopped
1 (2 1/4-ounce) can sliced ripe olives, drained
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1/2 teaspoon ground black pepper
2 tablespoons freshly grated Parmesan cheese

1. 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.
2. Stir in artichokes, red peppers, olives, parsley, lemon juice and black pepper. Cook 5 minutes longer or until thoroughly heated. Sprinkle with cheese.

Makes 6 servings.

Recipe provided courtesy of USA Rice Federation.