Directions:
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.
Note:
2 cups of rice = 4 cups of liquid
1 cup of rice = 2 cups of liquid
Enjoy !!