INGREDIENTS
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1/4 cup frozen sofrito
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1 1/4 cups water
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2 tablespoons extra-virgin olive oil
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2 tablespoons fresh cilantro, finely chopped
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zest of 1 lemon
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1 cup instant rice
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1 lb large peeled/deveined shrimp (thawed)
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1/4 cup white wine
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1/2 cup light coconut milk