Caribbean Rice and Shrimp

From Simple and Delicious (March/April 2006), page 8.

Prep/Total Time: 25 min
Yield: 4 servings

1 package (8 oz) Caribbean rice mix
6 cups water
½ pound fresh asparagus, trimmed and cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 medium tomato, chopped

Prepare rice mix according to package directions, omitting chicken. Meanwhile, in a large saucepan, bring water to a boil. Add asparagus; cover and cook for 2 minutes. Stir in shrimp; cook for 2-3 minutes or until shrimp turn pink. Drain. Add asparagus, shrimp, and tomato to rice; toss gently.

Nutrition Facts:
1 1/2 cups = 352 calories, 8 g fat (4 g saturated fat), 183 mg cholesterol, 1278 mg sodium, 47 g carbohydrate, 2 g fiber, 23 g protein.