Antipasto Rice

• 1 1/2 cups water
• 1/2 cup tomato juice
• 1 cup rice uncooked
• 1 teaspoon basil dried leavees
• 1 teaspoon oregano dried
• 1/2 teaspoon salt optional
• 14 ounces artichoke hearts can, drain, quarter
• 1/2 cup tomatoes oil-pk, drain, chop
• 2 1/4 ounces olives can, sliced, drain
• 2 tablespoons parsley leaves fresh, chopped
• 2 tablespoons lemon juice
• 1/2 teaspoon black pepper ground
• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated grated

1. Combine water, tomato juice, rice, basil, oregano and salt in a 2 to 3 quart saucepan.
2. Bring to a boil; stir once or twice.
3. Reduce heat.
4. Cover and simmer until rice is tender and liquid is absorbed - about 15 minutes.
5. Stir in artichokes, tomatoes, olives, parsley, lemon juice and black pepper.
6. Cook 5 minutes longer or until thoroughly heated.
7. Sprinkle with cheese.

water, tomato juice, rice, basil, oregano, salt, hearts can, tomatoes oil, olives, parsley, lemon juice, black pepper, parmesan

Taken from recipeland.com/recipe/v/antipasto-rice-3095 (may not work)