Shrimp Pico Rice Skillet

Shrimp Pico Rice Skillet 2 tablespoons olive oil 1 small onion 3 oz., chopped 3 cloves garlic chopped 1 jalapeño pepper seeded and diced 2 cups of White Rice 1 14.5 oz. can diced tomatoes 3 cups chicken or vegetable broth 1 teaspoon cumin 1 teaspoon salt ½ teaspoon pepper 1 lb. shrimp peeled and deveined ½ cup cilantro chopped Lime wedges Preheat oven to 350 degrees. In a cast iron skillet or ovenproof skillet, heat olive oil over medium-high heat. Add onion, garlic and jalapeno to skillet and cook until onions are translucent and jalapenos are softened, stirring often, about 3-4 minutes. Add rice, stir and continue to cook for 2 minutes. Stir in tomatoes, broth, cumin, salt and pepper. Bring to a boil. Carefully transfer skillet to oven; bake for 15-20 minutes. Carefully remove skillet from oven, place shrimp over rice, and return to oven. Bake for 5-7 minutes, or until shrimp are opaque. Sprinkle with cilantro and serve with lime wedges.