Cook the rice according to the package directions. Fluff with a fork and fold in the cilantro.
Meanwhile, heat the oil in a large skillet over medium-high heat.
Add the green beans, garlic, jalapeños, and ¼ teaspoon each salt and black pepper. Cook, tossing frequently, for 3 minutes.
Season the shrimp with the chili powder, ½ teaspoon salt, and ¼ teaspoon black pepper and add to the skillet.
Cook, tossing occasionally, until opaque throughout, 3 to 5 minutes. Stir in the lime juice and serve over the rice.