Start by rinsing the rice under cold water until clear. In a saucepan, combine rice and broth, bring to a boil, then simmer for 15-20 minutes until tender.

Heat olive oil in a skillet, add minced garlic and sauté until fragrant. Add shrimp and cook for 3-4 minutes per side until pink and opaque.

In the same skillet, add bell peppers and red onion. Sauté for 5-7 minutes and then add corn during the last 2 minutes.

Spoon the cooked rice into serving bowls, then top with shrimp and sautéed vegetables.

Finish each bowl with sliced avocado, cilantro, and serve lime wedges on the side.