Ingredients:

• 1 cup basmati rice
• 1 (14-ounce) can artichoke hearts in oil, drained
• 1 red bell pepper, diced
• 1 tomato, diced
• 1/2 red onion, finely chopped
• 1/2 cup black olives, pitted and halved
• 1 tablespoon capers, rinsed
• 1/4 cup chopped fresh parsley
• Extra virgin olive oil
• Salt and freshly ground black pepper to taste

Instructions:

1. Cook the basmati rice according to package directions. Drain and let cool completely.
2. While the rice is cooking, prepare the vegetables: dice the bell pepper and tomato, finely chop the onion, and drain and chop the artichoke hearts.
3. In a large bowl, combine the cooled rice, artichoke hearts, bell pepper, tomato, onion, olives, and capers.
4. Drizzle with extra virgin olive oil and season with salt and pepper to taste.
5. Toss to combine and garnish with chopped parsley.
6. Serve the rice salad chilled as a main course or side dish.

Chef's Tips:

• For a richer flavor, add some grated Parmesan cheese.
• For a spicier kick, add a pinch of red pepper flakes.
• To make it a complete meal, add some grilled chicken or shrimp.