Antipasto Rice

Makes 6 servings

Ingredients

 * 1½ 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 x 14-ounce can artichoke hearts, drained and quartered
 * 1 x 7-ounce jar roasted red peppers, drained and chopped
 * 1 x 2¼-ounce can sliced ripe olives, drained
 * 2 tablespoons chopped fresh parsley
 * 2 tablespoons lemon juice
 * ½ teaspoon ground black pepper
 * 2 tablespoons grated Parmesan cheese

Directions

 * 1) Combine water, tomato juice, rice, basil, oregano and salt in 2- to 3- quart saucepan.
 * 2) 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.
 * 3) Cook 5 minutes longer or until thoroughly heated.
 * 4) Sprinkle with Cheese.