Heat up the olive oil and butter and sauté the garlic for 2-3 minutes until fragrant.
Add in dill, parsley and capers and sauté for one additional minute.
Add in the rice, roasted red peppers, sun dried tomatoes, artichoke hearts, cherry tomatoes, olives and cannellini beans and salt and pepper to taste. Stir thoroughly and cook for an additional 8 minutes.
Transfer antipasto rice to a serving platter. Lightly mix in the parmesan and garnish with aleppo pepper and parsley. Drizzle with olive oil.