Spicy Chipotle Shrimp with Jalapeno Green Rice

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Rice: 

2 cups medium-grain rice

1 1/2 cups chicken broth

1 cup loosely packed fresh cilantro, chopped

1 small onion, chopped

3 tablespoons Dijon mustard

2 tablespoons olive oil

1 to 2 jalapenos, seeded and chopped

2 cloves garlic, chopped

Salt

Zest of 1 lime

Shrimp:

One 15-ounce can crushed fire-roasted tomatoes

2 chipotle chiles in adobo sauce

2 tablespoons olive oil

3 cloves garlic

Salt

1 pound medium shrimp, peeled and deveined

Chopped fresh cilantro, for sprinkling