To a large skillet add 2 tablespoons of vegetable oil and heat over medium heat. Once the oil is hot add the shrimp, cook until the shrimp turn pink and are almost to the point of being done. Remove the shrimp from the skillet.

Once the shrimp are removed add about 3 more tablespoons of oil. Add the rice to the hot oil, stirring occasionally so that the rice does not burn. As the rice starts to turn a light brown add the green peppers, onions, and garlic. Continue to cook until the rice turns to a golden brown color.

Add the broth, salsa, cumin, and paprika. Once these ingredients are added taste the broth, season with salt if needed.

Reduce heat and continue to simmer for 25 to 30 minutes or until rice is tender. Once the rice is tender add the shrimp and heat until the shrimp are heated through.

Serve with additional salsa or sour cream.