Patrons are sure to love this authentic Mediterranean-style rice dish complete with crumbled feta, sun-dried tomatoes, artichokes and olives. Yield: 12 servings

3 cups chicken stock 2 cups long grain white rice, uncooked 1/2 cup tomato sauce 1/2 cup water   Combine above ingredients in large stockpot. Bring to boil over medium heat. Reduce heat to low; cover and gently simmer 14 to 18 minutes or until all liquid is absorbed. Remove from heat.   3 tablespoons olive oil 1 large red pepper, diced 1 small green pepper, diced 1 small red onion, diced 1 1/2 cups artichokes, quartered 2/3 cup olives, mixed varieties   Heat olive oil in large skillet. Add peppers and onion; saute until peppers are soft and onion begins to caramelize. Stir in artichokes and olives, and saute until heated through. Add to rice.   2 cups Feta cheese, crumbled 3 tablespoons sun-dried tomatoes, oil packed 3 tablespoons capers 2 tablespoons basil, fresh, chiffonade   Add to rice mixture and mix well.

Meal Part: Side Dish   Cuisine Type: Mediterranean, Greek

Variations: This rice can be served with grilled chicken breast or lamb kabobs. Medium grain rice can also be used in this recipe.