Italian Antipasto Rice Pot Recipe

1 1/2 cup water
1/2 cup tomato juice
1 cup uncooked rice
1 tsp dried basil
1 tsp dried oregano
1/2 tsp kosher salt
1 can (14 oz) artichoke hearts, drained and chopped
1 jar (7 oz) roasted red peppers, drained and chopped
1 can (2 oz) sliced ripe olives
2 tsp fresh chopped parsley
2 tsp fresh squeezed lemon juice
1/2 tsp black pepper
2 tsp grated Parmesan cheese

In a large saucepan, gently stir together the water, tomato juice, rice, basil, oregano, and salt. Put over medium-high heat, bring to a boil, then immediately turn heat down to low, cover pot, and simmer gently until rice is cooked - about 15 to 20 minutes depending on what rice you choose.

Remove pot from burner and add the artichokes, red peppers, olives, parsley, lemon juice, and black pepper. Cover pot and let sit for 3 or 4 minutes to let heat through.

Sprinkle the Parmesan cheese over the top and serve immediately.

Will serve 6 as a side dish or 4 as a main dish.

You can add some thinly sliced hard salami if you wish to more closely resemble an antipasto platter.