Sweet Chili Shrimp and Snow Pea White Rice Bowls

Rinse 1 3/4 cups of uncooked white jasmine rice under cold water until the water runs clear, then drain.

In a medium saucepan, combine the rinsed rice and 3 1/2 cups of water. Bring to a boil over high heat, then cover, reduce heat to low, and simmer for 15 minutes until the water is fully absorbed and the rice is tender.

While the rice cooks, heat 2 tablespoons of cooking oil in a large skillet over medium-high heat. Add 12 ounces of trimmed fresh snow peas and sauté for 2 to 3 minutes until vibrant green and tender-crisp. Remove the snow peas from the skillet and set aside.

In the same skillet, add the remaining 3 1/2 tablespoons of cooking oil. Add 4 minced cloves of garlic and sauté for 30 seconds until fragrant, being careful not to let it burn.

Add 34 ounces of raw, peeled, and deveined shrimp to the skillet. Sauté for 3 to 4 minutes, stirring frequently, until the shrimp turn pink and opaque.

Pour 1/2 cup of sweet chili sauce and 3 tablespoons of low-sodium soy sauce into the skillet. Stir well to coat the shrimp. Return the cooked snow peas to the skillet and toss everything together for 1 minute to warm through and allow the sauce to glaze the shrimp.

Divide the cooked white jasmine rice evenly among 6 bowls. Top each bowl with an equal portion of the sweet chili shrimp and snow pea mixture, drizzling any remaining sauce from the pan over the top, and serve immediately.