Latin Shrimp and Rice

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4 tomatillos (about 8 ounces), husked, rinsed and roughly chopped

1 white onion (1/2 cut into chunks, 1/2 sliced)

1 green bell pepper, chopped

1/2 cup chopped cilantro stems, plus chopped cilantro leaves for topping

1 jalapeno pepper (remove seeds for less heat)

4 cloves garlic, smashed

3 tablespoons extra-virgin olive oil

4 cups low-sodium chicken broth

Kosher salt

1 cup long-grain white rice

1 1/2 pounds large shrimp, peeled and deveined