Antipasto Rice Recipe

Ingredients for Antipasto Rice

• 1 1/2 cups water
• 1/2 cup tomato juice
• Long Grain White Rice
• Dried Basil
• Dried Oregano
• 1/2 teaspoon salt
• Artichoke Hearts
• Roasted Red Peppers
• Black Olives
• 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon juice
• Ground Black Pepper
• Parmesan Cheese

How to Make Antipasto Rice

1. In a 2-3 quart saucepan, combine water, tomato juice, rice, basil, oregano, and salt.
2. Bring the mixture to a boil over medium-high heat, stirring once or twice.
3. Reduce heat to low, cover the saucepan, and simmer for 15 minutes, or until the liquid is absorbed. Do not lift the lid during simmering.
4. Stir in the drained and quartered artichoke hearts, chopped roasted red peppers, halved Kalamata olives, parsley, lemon juice, and black pepper.
5. Cook for an additional 5 minutes, or until heated through and the flavors have melded.
6. Remove from heat and let stand, covered, for 2 minutes.
7. Fluff the rice with a fork and serve immediately, topped generously with freshly grated Parmesan cheese.