One thing that I've learned in the past year, is that the wider the base of my pan the better my rice comes out. I now reach for my double fryer pan vs. a pot when I make this as I think I get a better final product.

This makes an easy weeknight meal, served with a simple salad and of course a side of avocado as well!

Here is what you'll need:

• 2 Tbsp olive oil
• 2/3 cup sofrito (I used Goya frozen sofrito)
• 1/4 cup olives with pimentos (I prefer Goya Alcaparrado)
• 1/2-3/4 cup frozen green peas
• 1 chicken bouillon cube
• 2 packages Sazon: Con Culantro Y Achiote 
• 1 tsp Adobo
• 1 lb shrimp, peeled and deveined
• 2 cups hot water
• 2 cups white medium grain rice (I prefer Goya)

In a large double fryer pan over medium high, heat olive oil.  Add sofrito, olives, peas, chicken bouillon, Sazon and Adobo. Mix well to combine and cook for 3-5 minutes. 

Add shrimp and stir to coat shrimp with seasonings.
Add hot water and rice, and bring to a boil. Stir, reduce heat to medium-low and cover.

Let cook over medium-low, covered, without opening or stirring (really, no peaking!), for 22-25 minutes.  Uncover, stir once and serve.  Serves 4.

Source: Originally seen on The Novice Chef