Mexican Rice and Quinoa with Shrimp | Carolina® Rice

Ingredients

• 1 1/2 package (8.8 oz) Carolina® Ready to Heat Jasmine Rice
• 1/4 cup olive oil
• 1 onion, diced
• 1 carrot, diced
• 1/2 red bell pepper, diced
• 1 jalapeño pepper, seeded and diced
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp pepper
• 4 cups sodium-reduced chicken broth
• 1 cup puréed tomatoes (passata) or canned tomato purée
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1 1/2 lb peeled, deveined, tail removed shrimp (21 to 25 count)
• 1/4 cup lime juice
• 2 tbsp fresh cilantro, finely chopped
• 1 lime, cut into wedges