Tex-Mex Shrimp Stew

2 cups water
1 cup long grain white rice
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 pound canned crushed tomatoes
1 teaspoon dried oregano
1/2 teaspoon marjoram
3 3/4 cups chicken stock
3/4 cup dry white wine
1 pound medium shrimp , peeled and deveined
1 cup frozen corn, thawed
1/2 green bell pepper, seeded and chopped
1 jalape o pepper, seeded and minced
1/4 cup cilantro or parsley, chopped
1 lime, cut into wedges

Boil water in a medium saucepan over high heat.

Stir in rice, and salt and pepper to taste. Immediately reduce heat to low. Cover and simmer 15-20 minutes or until rice is tender and liquid is absorbed. Remove from heat. Let stand 10 minutes.

Heat oil in a heavy non-reactive saucepan over medium heat. Saut onion and garlic 4-5 minutes or until they begin to turn golden. Stir in next 5 ingredients. Bring to a boil. Reduce heat to low. Cover and simmer 15 minutes.

Add remaining ingredients, except cilantro and lime. Season with salt and pepper to taste. Increase heat to medium and simmer 4-5 minutes or until shrimp are pink and just cooked throughout.

Divide stew among individual serving bowls. Place 3/4 cup of cooked rice in center of each bowl. Sprinkle with cilantro and serve with lime.