1 1/2 c. water
1/2 c. tomato juice
1 c. uncooked rice
1 tsp. dried basil leaves
1 tsp. dried oregano leaves
1/2 tsp. salt (optional)
1 can (14 oz.) artichoke hearts, drained and quartered
1 jar (7 oz.) roasted red peppers, drained and chopped
1 can (2 1/4 oz.) sliced ripe olives, drained
2 tbsp. snipped parsley
2 tbsp. lemon juice
1/2 tsp. ground black pepper
2 tbsp. grated Parmesan cheese

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. Makes 8 servings.