Jasmine Rice With Tomatoes And Cornichons

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1/2 pound sugar snap peas, trimmed

3 cups jasmine rice

1/4 cup plus 2 tablespoons vegetable oil

6 tablespoons rice vinegar

1 pint yellow or red cherry tomatoes, halved

1/2 cup thinly sliced cornichons

1 cup chopped basil

Salt and freshly ground pepper

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