Start by rinsing the long-grain white rice under cold water until the water runs clear.

In a large skillet over medium heat, heat 2 tablespoons of olive oil. Sauté the chopped onion, diced red and green bell peppers, and minced garlic for about 5 minutes until they are soft and fragrant.

Add the peeled and deveined shrimp along with the Cajun seasoning to the skillet. Cook until the shrimp turns pink and opaque, about 3-5 minutes.

Stir in the rinsed rice, ensuring it’s well mixed with the vegetables and shrimp. Then, pour in the chicken broth and bring everything to a boil.

Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes.

After the timer goes off, fluff the rice with a fork to separate the grains. Serve warm.