Antipasto Rice

• 1 1/2 cups water
• 1/2 cup tomato juice
• 1 cup long grain white rice (not instant!)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 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 black olives, drained
• 2 tablespoons snipped parsley
• 2 tablespoons lemon juice
• 1/2 teaspoon ground black pepper
• 2 tablespoons grated parmesan cheese

1. Combine water, tomato juice, rice, basil, oregano, and salt in a 2 to 3 qt.
2. saucepan.
3. Bring to a boil, stirring once or twice.
4. Reduce heat and cover.
5. Let simmer, covered, for 15 minutes or until liquid is absorbed.
6. Add the artichokes, red peppers, olives, parsley, lemon juice, and black pepper.
7. Cook 5 minutes more, or until thoroughly heated.
8. Top with cheese.

water, tomato juice, long grain white rice, basil, oregano, salt, hearts, red peppers, black olives, parsley, lemon juice, ground black pepper, parmesan cheese

Taken from www.food.com/recipe/antipasto-rice-41549 (may not work)