Instructions

• In a medium heavy pot with a tight-fitting lid, heat half of the olive oil (2 teaspoons) over medium heat. Add half of the chopped onion, half of the minced garlic, and half of the chopped cilantro. Sauté about 2 minutes, until softened.
• Add the uncooked rice, chicken bone broth, and Sazon seasoning to the pot. Stir once to combine and make sure the rice is submerged.
• Increase heat to high and bring the mixture to a boil. Once boiling, reduce the heat to very low, cover, and cook undisturbed for 15 minutes.
• After 15 minutes, turn off the heat and keep the pot covered. Let the rice sit, covered, for at least 5 more minutes. Remove the lid and fluff the rice with a fork.
• While the rice is cooking, heat the remaining olive oil (the other 2 teaspoons) in a large deep skillet over medium heat. Add the remaining chopped onion and the diced bell pepper. Cook 2 to 3 minutes, until softened.
• Add the remaining minced garlic to the skillet and cook about 1 minute, until fragrant.
• Add the shrimp to the skillet and cook about 3 minutes, stirring occasionally, until the shrimp are opaque and cooked through. Stir in the remaining chopped cilantro to warm.
• Transfer the fluffed rice into the skillet with the shrimp. Add the salsa Lizano and gently stir until everything is evenly combined.
• Garnish with additional cilantro as desired and serve.