Here’s a great recipe that involves all dry ingredients (except the cheese), so it’s easy to keep everything on hand in your pantry so you can make this meal whenever you’d like.
1 1/2 C. Arborio rice
6 C. chicken broth
2 C. shredded Parmesan cheese
6 oz. can black olives, drained
8.5 oz can artichoke hearts, drained
8 oz can sun-dried tomatoes, drained and halved
3 T. capers
2 tsp. dried oregano
Heat 2 T. olive oil in a skillet, add in rice, sauté until rice is a golden color.
Stir in chicken broth 1/2 C. at a time over the course of 20-25 minutes, until rice is soft.
Add in 1 C. of Parmesan cheese, stir for 3-4 minutes more.
Remove from heat.
Add in vegetables and capers.
Add oregano, and salt & pepper to taste.
Top with remaining cheese and serve.