1. In a medium saucepan over medium heat, heat oil. Add onion and pepper and cook until softened slightly, 3 to 4 minutes. Add rice and cook, stirring frequently, until toasted to a golden brown, 2 to 3 minutes.
2. Stir in chicken broth, tomato sauce, water, garlic powder and cumin. Season liberally with salt and pepper. (I like to get a spoon and taste the liquid to make sure it has enough seasoning to my taste)
3. Add shrimp (this is also when I add the frozen peas & carrots and corn)
4. Increase heat to high and bring to a boil, then reduce to a simmer and cover. Cook until all liquid is absorbed, approximately 18 to 20 minutes
5. Remove from heat and let rest for 3 to 4 minutes, then remove lid and fluff rice with a fork. Top with cilantro and serve immediately.
MEXICAN MOM RULE: DO NOT remove the lid until you have reached at least the 18 minutes. And DO NOT remove the lid to stir the rice either. 😊
You can use any color of pepper you like or leave it out completely.
I throw in peas & carrots when I am stirring in the chicken broth.

2 cups of rice = 4 cups of liquid
1 cup of rice = 2 cups of liquid

Enjoy !!