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Makes 6 servings.
- 3 cups cooked rice, cooled
- 1 x 6½-ounce jar artichoke hearts, drained and quartered
- 4 ounces fontina or Swiss cheese, cubed (1 cup)
- 4 ounces cheddar cheese, cubed (1 cup)
- 1 large tomato, peeled and coarsely chopped
- ½ cup whole pitted ripe olives
- ¼ cup sliced stuffed green olives
- 1½ tablespoons capers, drained (optional)
- ¼ cup prepared Italian dressing