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Pasta and Rice


Artichoke Hearts in Tomato Rice

 

4 Servings


  • 1½ cups uncooked instant rice
  • ¼ teaspoon salt
  • 3 medium green onions, chopped
  • 1 14.5-ounce can stewed tomatoes, undrained
  • 1 14-ounce can artichoke hearts, undrained
  • ¼ cup grated Parmesan cheese

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.

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