Artichoke rice with oregon hazelnuts

1. Yield: 4 to 6 servings.
2. Drain artichoke marinade into cup and add enough water to equal 2 cups.
3. Add bouillon cubes and bring to a boil.
4. Add rice and cover.
5. Remove from heat and let stand 5 minutes.
6. Stiri in 1 jar of the artichokes, pimentos and cheese.
7. Spoon into serving dish, top with remaining artichokes and hazelnuts.
8. Sprinkle with parsley.