Heat 1-tablespoon olive oil in a large non-stick pan to medium-high heat. Add shrimp and sprinkle with salt and pepper. Cook 2-3 minutes on each side, until opaque. Remove from pan, reserving any excess liquid, set aside.
Heat remaining olive oil in same pan. Add garlic, onion and bell pepper. Saute 5-7 minutes, until slightly tender. Stir
Stir in rice, canned diced tomato, and water. Bring to a boil then reduce heat.
Simmer 15 minutes covered, until rice is cooked and liquid has soaked up.
Stir in cooked shrimp and garnish with fresh squeezed lime juice and chives before serving.
Look for pre-seasoned Spanish-style rice in the rice section of your local grocery store. It's usually available in small pouches.