In a medium heavy pot with a tight fitting lid, heat 2 teaspoons of olive oil on medium heat and sauté half of the onion, half of the cilantro, and half of the garlic for about 2 minutes, until tender.
Add rice, bone broth, and Sazon seasoning. Bring it to a boil on high heat, stirring only once at this point. As the water boils down and evaporates and just barely skims the top of the rice, reduce the heat to very low and cover for 15 minutes. The steam will cook the rice so do not open the lid.
After 15 minutes, shut the flame off and let it sit at least 5 more minutes without opening the lid. The steam will finish cooking the rice without burning the bottom. Then fluff with a fork.
While rice is cooking, heat the remaining oil in a large deep skillet over medium heat. Add the remaining onions and the chopped bell peppers and cook until soft, 2 to 3 minutes. Add remaining garlic and cook until fragrant, 1 minute.
Add the shrimp and cook for 3 minutes, until opaque and cooked through.
When the rice is done cooking, transfer it to the skillet with the shrimp and add the salsa Lizano. Stir until mixed and garnish with cilantro.
