Heat the oil in a stock pot.
Add the rice.
Stir constantly for 3 minutes.
Add the carrot and onion.
Cook for 2 minutes.
Add the garlic, cumin, salt, tomato sauce, and chicken broth.
Stir to combine.
Slice through a jalapeno and add to the pot. (Optional)
Cover and cook on medium-low heat for 10 minutes
Don't stir the rice.
Add the shrimp and ¼ cup water.
Cover and cook for 2 minutes.
Leave the lid on and turn heat off.
After 5 minutes, uncover and test the rice.
It should be fluffy.
If not, add a splash of water and cover again for 5 more minutes with the heat off.
Once the rice is ready, mix to combine.
Serve and enjoy.