Ingredients

• ¼ cup frozen sofrito
• 1 ¼ cups water
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh cilantro, finely chopped
• zest of 1 lemon
• 1 cup instant rice
• 1 lb large peeled/deveined shrimp (thawed)
• ¼ cup white wine
• ½ cup light coconut milk

Prep

• Thaw sofrito under cool running water.
• Combine water and oil in medium saucepan; bring to a boil for rice.
• Chop cilantro. Zest/grate lemon peel (no white; 1 tablespoon).

Steps

1. Stir lemon zest and rice into boiling water. Remove from heat, cover, and let stand 5 minutes or more.
2. Preheat large sauté pan on medium-high 2-3 minutes. Place ¼ cup sofrito in pan (chill remaining sofrito for another use), then stir in shrimp; cook and stir 3-4 minutes or just until shrimp begin to turn pink.
3. Stir in wine, coconut milk, and cilantro. Cook and stir 2 minutes or until thoroughly heated. Fluff rice with fork; serve shrimp over rice.

Ingredients

• 1 (7.5-ounce) box frozen green beans with almonds
• 2 tablespoons fresh cilantro, finely chopped
• ¼ cup pre-diced red onions
• juice of 1 lime
• 2 tablespoons light olive oil vinaigrette
• ¼ teaspoon salt

Prep

• Thaw green beans under cold running water (about 2 minutes); set almond topping aside.
• Chop cilantro.

Steps

1. Drain beans thoroughly; place in medium bowl. Stir in cilantro and onions. Squeeze juice of lime over salad (2 tablespoons). Add dressing and salt; toss to coat. Chill until ready to serve.
2. Sprinkle almond topping over salad and serve.