Heat oil in large saucepan set over medium heat; cook onion, carrot, red pepper, jalapeño and garlic for 3 to 5 minutes or until slightly softened. Season with salt and pepper.
Stir in broth and tomatoes; bring to boil. Stir in rice, peas and corn. Reduce heat to low; cover and cook for 10 minutes.
Top rice and quinoa with shrimp; drizzle lime juice over top. Cover and cook for 8 to 10 minutes or until rice is tender, most of the liquid is absorbed and shrimp are cooked through. Remove from heat. Let stand for 5 minutes. Sprinkle with cilantro; serve with lime wedges.
Add pitted green olives or capers to the rice for added zesty flavor.