Yield: Makes 6 servings.

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

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. Stir in rice, tomatoes, olives, parsley and oregano; heat thoroughly.

Remove from heat; add cheese, lemon juice and black pepper. Stir until well blended. Garnish with oregano. Serve immediately.

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