Guest guest Posted August 28, 2006 Report Share Posted August 28, 2006 Artichoke Hearts in Tomato Rice 1 can 14 ounces artichoke hearts, undrained 1 can 16 ounces stewed tomatoes, undrained 1 1/2 cups uncooked instant rice 3 green onions, with tops, sliced Mix all ingredients in 10-inch skillet. Heat to boiling, stirring frequently. Reduce heat. Cover and simmer for ten minutes or until rice is tender. Makes 8 servings. Quote Link to comment Share on other sites More sharing options...
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