Overhead view of antipasto rice bowl with artichoke

Antipasto Rice

  • Servings
    6

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