Antipasto Rice
Submitted by gramakat
One-pot Italian rice cooked in tomato juice with artichoke hearts, sun-dried tomatoes, and olives finished with Parmesan for a flavorful Mediterranean side dish.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
30 minThis clever rice dish captures all those bright antipasti flavors in a single pot that’s ready in 30 minutes.
Tomato juice replaces some of the cooking water, infusing every grain with savory depth, while basil and oregano add that unmistakable Italian herb profile.
Artichoke hearts, sun-dried tomatoes, and briny olives stir in at the end with a squeeze of lemon, creating pops of texture and tang throughout.
Top with grated Parmesan and you’ve got a side dish that pairs beautifully with grilled chicken or stands alone as a light vegetarian main.
Kitchen Tips
- Tomato juice boost: Cooking rice in tomato juice gives subtle flavor without overwhelming; adjust ratio for stronger tomato taste
- Stir once, then leave it: Over-stirring releases starch and makes rice gummy; let it steam undisturbed
- Drain well: Oil-packed sun-dried tomatoes should be patted dry or they’ll make the rice greasy
- Fresh lemon finish: That squeeze of lemon at the end brightens all the flavors and cuts through richness
Variations
- Add cooked shrimp or grilled chicken in the last 5 minutes for a complete meal
- Swap in fresh spinach or arugula with the artichokes for green color and nutrition
- Use brown rice instead of white (add 20 minutes cooking time and extra liquid)
Ingredients
Directions
Combine water, tomato juice, rice, basil, oregano and salt in a 2 to 3 quart saucepan. Bring to a boil; stir once or twice. Reduce heat. Cover and simmer until rice is tender and liquid is absorbed - about 15 minutes. Stir in artichokes, tomatoes, olives, parsley, lemon juice and black pepper. Cook 5 minutes longer or until thoroughly heated. Sprinkle with cheese.
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