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Preheat oven to 350 degrees. In a cast iron skillet or ovenproof skillet heat olive oil over medium-high heat.
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Add onion, garlic and jalapenos to the skillet and cook until onions are translucent, and jalapenos are softened, stirring often, about 3-4 minutes.
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Add rice, stir, and continue to cook for 2 minutes. Stir in tomatoes, broth, cumin, salt, and pepper.
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Bring to a boil.
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Cover and carefully transfer skillet to oven, bake for 15-20 minutes.
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Carefully remove skillet from oven, place shrimp over rice and return to oven.
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Bake for 5-7 minutes, or until shrimp are opaque.
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Sprinkle with cilantro and serve with lime wedges.