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.
