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Pasta and Rice


Artichoke Hearts in Tomato Rice


1½ cups uncooked instant rice
¼ teaspoon salt
3 green onions, chopped
1 can (14.5 ounces) stewed tomatoes, undrained
1 can (14 ounces) artichoke hearts, undrained
¼ cup Parmesan cheese, if desired

Mix first five ingredients in 12-inch skillet. Heat to boiling, stirring frequently; reduce heat. Cover and simmer about 10 minutes or until rice is tender. Sprinkle with parmesan cheese.

Makes 4 servings.