• Rinse the rice.

In a small sauce pot, combine the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the rest of the meal.

• Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper and the sazon spice blend.
• Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
• Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the shrimp and cook, turning once, until lightly browned but not yet cooked through, about 1 minute per side. Transfer to a plate. Do not clean the pan.

In the same pan used for the shrimp, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Stir in the sofrito and white parts of the scallions and cook until fragrant, 1 to 2 minutes. Add the coconut milk, tomatoes, kale, and 2 tablespoons [¼ cup] water and bring to a boil. Reduce to a simmer, stir in the shrimp, and cook until the sauce is thickened slightly and the shrimp are cooked through, 1 to 2 minutes for regular shrimp, 2 to 3 minutes for jumbo shrimp. Remove from the heat, stir in 1 to 2 teaspoons lime juice, and season to taste with salt and pepper.

Transfer the rice, shrimp, and coconut sauce to individual bowls. Garnish with the green parts of the scallions and serve with the lime wedges.