Ingredients

1 T olive oil
1 c chopped red onion
1 red bell pepper, chopped
1 clove garlic, minced
3 c cooked rice
1/2 c dried tomatoes, softened* and cut into julienned strips
1 4-1/2-oz can sliced black olives
1 T chopped fresh parsley
1 1/2 t dried oregano leaves
1/2 c crumbled feta cheese
1 T lemon juice
1/4 t ground black pepper
Fresh oregano for garnish

Directions

1. Heat oil in large skillet over medium-high heat until hot. Add onion, red bell pepper and garlic; cook and stir until onion is tender.
2. Stir in rice, tomatoes, olives, parsley and oregano; heat thoroughly.
3. Remove from heat; add cheese, lemon juice and black pepper. Stir until well blended.
4. Garnish with oregano. Serve immediately.

Note:
*To soften sun-dried tomatoes, place in 1/3 cup boiling water; stir to coat. Let stand 10 minutes; drain water.