|Water||1 1⁄2 Cup (24 tbs)|
|Tomato juice||1⁄2 Cup (8 tbs)|
|Uncooked rice||1 Cup (16 tbs)|
|Dried basil leaves||1 Teaspoon, crushed|
|Oregano leaves||1 Teaspoon, crushed|
|Canned artichoke hearts||14 Ounce, drained and quartered (1 Can)|
|Roasted red peppers||7 Ounce, drained and chopped|
|Canned sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
|Snipped parsley||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Ground black pepper||1⁄2 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
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 to low; 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.
Garnish as desired.