![Antipasto Rice Overhead view of antipasto rice bowl with artichoke](https://www.usarice.com/images/default-source/think-rice/recipes/antipasto-rice.jpg?sfvrsn=b37fd18d_12)
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Servings6
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.
Nutrition Facts
- Calories 176
- Total Fat 2g
- Cholesterol 1mg
- Sodium 875mg
- Carbohydrates 35g
- Dietary Fiber 1g
- Protein 6g