Shrimp and Tomato Jasmine Rice

1 Tbs Olive oil
1/2 cup chopped onion
3 Cloves garlic, chopped
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
1/8 tsp ground cloves
14.5 oz can diced tomatoes
1 1/4 cups low-sodium chicken broth
1 cup uncooked jasmine rice
salt and pepper to taste
12 oz medium shrimp, peeled and deveined

Heat oil in large saucepan over medium heat. Add onion and garlic, saute 5 minutes. Add cumin, turmeric, cinnamon, and cloves; saute 1 minute. Stir in tomatoes; simmer 4 minutes. Stir in broth, rice, salt and pepper; bring to boil and cook 6 minutes without stirring. Stir gentl; add shrimp and nestle into rice. Cover, reduce heat to low, and cook 8 minutes. Remove from heat; let stand covered 5 to 10 minutes until rice is tender and shrimp turn pink

Serving Size: 2