1. Start by rinsing the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming gummy.
2. In a medium saucepan, bring the chicken broth to a boil. Add the rice, cover, and reduce the heat to low. Simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
3. While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion, bell peppers, and garlic. Sauté for 5-7 minutes, or until the vegetables are soft and fragrant.
4. In a bowl, toss the shrimp with Cajun seasoning until evenly coated. Add the remaining olive oil to the skillet, then add the shrimp in a single layer. Cook for 2-3 minutes on each side, or until they are pink and opaque.
5. Drizzle the lemon juice over the shrimp and vegetables, season with salt and pepper, and mix well.
6. To assemble the bowls, divide the rice among four bowls, top with the shrimp and vegetable mixture, and garnish with chopped parsley if desired.

Cooking alongside my grandmother taught me to trust my senses, so feel free to adjust the seasoning to suit your taste. The kitchen is your canvas!