Prepare rice according to package directions; keep warm. Hear olive oil in a large pan; add onion, chilies and pepper. Sauté over medium-high heat until onion is translucent, about 5 minutes. Add garlic and sauté another minute. Pour wine into pan, scrape skillet with a spoon, scraping up bits of dried-on onions or peppers. Reduce heat to medium, stir in tomato paste and clam juice and continue cooking 20 minutes, stirring occasionally. Add shrimp and cilantro and season with salt and pepper. Cook about 5 minutes. Serve immediately on white rice or wrap all ingredients in your favorite flavored tortilla!