2 (6 ounce) jars marinated artichoke hearts
1/4 cup toasted almonds
2 cups quick cooking rice
2 cups water
2 cubes reduced sodium chicken flavored bouillon
1 (2 ounce) jar chopped pimentos
1/4 cup grated Parmesan
Chopped parsley

Drain artichoke marinade into a measuring cup and add enough water to equal 2 cups. Place water/marinade mixture and bouillon cubes in a medium saucepan and bring to boil. Add rice and cover. Remove from heat and let stand for 5 minutes. Stir in half of the artichokes, the pimentos and cheese and mix well. Top with remaining artichokes, almonds and parsley and serve.

Makes 6-8 Servings
Serving Size: 8 ounces