Sweet Chili Shrimp with Sesame Soy Rice

I was flipping through an old cookbook (the one my parents gave me when I moved into my first apartment in college) and I came across a recipe for rice that sounded good. I make it a point to go through old books every so often because you never know what you will rediscover. I decided to combine it with a little shrimp that I cooked in sweet chili sauce. So tasty and so simple, I am loving this living out of my fridge/pantry week.

Sweet Chili Shrimp

Shrimp, peeled and deveined
1 tablespoon sweet chili sauce
Kosher salt
Pinch red pepper flakes
Canola oil
Green onions for garnish (optional)

Toss shrimp in the chili sauce, salt, and red pepper flakes. Heat oil in a medium skillet. Cook shrimp until pink and cooked through

Sesame Soy Rice
(From The Good Housekeeping Step-by-Step Cookbook)

1 cup long-grain rice
1 cup chicken or vegetable stock
3/4 cup water
2 scallions, chopped
2 teaspoons low-sodium soy sace
1/4 teaspoon toasted sesame oil

In a 2-quart saucepan rice, chicken or vegetable stock, and water to boiling over high heat. Reduce heat to low, cover and simmer for 18-20 minutes until rice is tender and liquid is absorbed.

Stir in green onions, soy sauce, and sesame oil. Serve immediately.