Warm the sofrito, spices & rice. Warm the oil in a large saucepan over medium heat before adding the sofrito and half of the sazon seasoning. Cook until fragrant (about 2 minutes), then add rice, stir to coat and toast lightly.
Add broth & cook rice. Add the broth & peas, turn the heat up to high to bring everything to a boil. Reduce the heat to low and cover the saucepan. Cook on low for 15 minutes.
Season the shrimp. While the rice cooks, mix the melted butter with the remaining half of the sazon seasoning in a bowl. Add the shrimp and toss to coat evenly with the seasoned butter.
Cook the shrimp in the rice. Once the rice has cooked for the full 15 minutes, uncover and add the seasoned shrimp to the pan. Fold the shrimp into the rice so it’s evenly distributed.
Cover the pan again, keeping the heat on low and let the residual heat from the rice cook the shrimp until it’s pink and cooked through, about 5 minutes.