I have been loving using VeeTee rice in the kitchen. It takes two minutes in a microwave or throw it in the saute pan to perk it up. It is great for a quick lunch whether you are packing it or taking a quick break at home. To cure my Monday blues I decided to finally try to tackle making a rice bowl. I have been seeing them all over Instagram and they look amazing. This one has a a little kick from the peperoncini peppers and I feel like putting kalamata olives in anything are a good idea!
I know some people may not know what peperoncini peppers are. They are small Italian peppers that can be found in jars in the grocery store. They look like this :http://www.amazon.com/Krinos-Pepperoncini-Imported-krinos-2lb/dp/B000LRKQ0G
For more about Veetee Rice visit : http://www.veetee.com/en-us
In medium size saute pan heat 1 tablespoon of olive oil over medium to low heat. Then add the minced garlic and saute for one minute.
Then add the thawed shrimp, with tails removed to the pan. Then add in lemon zest, salt, pepper, and oregano. Saute for another two minutes. You will see the shrimp start to become more pink and lose the translucent color.
Then add in your Veetee Rice. Gently mix the rice and shrimp together.
Add in the lemon juice and tablespoon of red wine vinegar. Saute for two more minutes. Remove from heat
Put the rice and shrimp mixture into a medium sized mixing bowl.
Add in the olives, cucumber, feta, and peperoncini. Drizzle another tablespoon of olive oil and gently mix to incorporate all ingredients.
You can use fresh shrimp rather than frozen. That is just what I had on hand at the moment. If you are using fresh shrimp it just may take a couple of more minutes for them to cook through. So you may have to hold off on adding the rice for a couple of more minutes.