Toasted Thai Rice Bowl with Shrimp, Sweet Corn, and Red Bell Pepper

Cook the rice: Add the remaining rice and 3 cups water to the pot. Bring to a boil, then cover and reduce to a low simmer for about 15 minutes, until tender.

Prep the ingredients: Core, seed, and remove the white ribs from the bell pepper, then thinly slice. Mince or grate the garlic. Thinly slice the scallions, keeping the greens and whites separate. Cut the lime into wedges. Chop the shrimp into 1/2-inch pieces.

Cook the veg and shrimp: Heat drizzle of oil in a large pan over medium-high heat. Add the bell pepper, scallion whites, and chili flakes (to taste) to the pan and cook, tossing, 5-7 minutes, until tender. Add the shrimp to the pan and cook, tossing, for 1-2 minutes, until cooked through. Season with salt and pepper.

Fluff the rice with a fork and add to the pan along with the corn, scallion greens, and soy sauce. Cook, tossing, for 1 more minute. Season with salt and pepper.