In a large pot, warm 2 tablespoons of olive oil over medium heat until shimmering. Add 1 tablespoon of minced garlic and sauté for about 1 minute, or until fragrant and golden.

Introduce 2 chopped bell peppers to the pot, cooking for about 3-4 minutes until they soften and brighten in color.

Pour in 2 cups of long-grain rice, stirring it gently into the vegetable mixture. Allow the rice to toast for about 2 minutes, until it becomes slightly golden and aromatic.

Carefully pour in 4 cups of chicken broth, followed by 1 teaspoon of onion powder and ½ teaspoon of cayenne pepper. Increase the heat until the mixture reaches a boil.

Once boiling, reduce the heat to low and cover the pot tightly. Let the rice simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender.

Gently fold in 1 cup of peeled and deveined shrimp in the final few minutes of cooking. Cover the pot again and cook for approximately 3-5 minutes, or until the shrimp turn pink and opaque.

Remove the pot from heat and fluff the rice with a fork to separate the grains, then stir in ¼ cup of chopped green onions.