Add the olive oil to the empty skillet and heat to medium-high heat. When the oil is hot, add the shrimp and sauté for about 3 minutes. Add the salsa and cook until the shrimp are coated in salsa and cooked through. Turn off the heat
In a medium saucepan, combine the rice, salsa, and 1 cup of water. Bring to a simmer, reduce the heat to low, cover and simmer for 20 minutes, until the rice is tender. Fluff the rice with a fork, season to taste with salt, and garnish with cilantro.
In a medium mixing bowl, mash the beans with a spoon or fork to a paste. Add the salsa, panko, and egg and stir to combine. Shape the mixture into 3 patties and place on a plate in the fridge for 20 minutes.