Carribean Rice n' Shrimp

This recipe comes from the cookbook "Taste of Home, Ultimate 5-ingredient Recipes," which I received as a Christmas gift. I made this last night and it was delish!

1 pkg. (8oz.) Caribbean rice mix (I used Zatarans)
6 C. water
1/2 lb. fresh asparagus, trimmed and cut into 1" pieces
1 lb. medium shrimp, peeled and deveined (I used a 14oz. bag of frozen cooked, but you can use uncooked also)
1 med. tomato, chopped

Prepare rice mix according to the package directions, omitting the chicken. Meanwhile, in a large saucepan, bring the water to a boil. Add asparagus; cover and cook for 2 minutes. Stir in shrimp, cook for 2-3 minutes or until shrimp turns pink. Drain. Add asparagus, shrimp, and tomato to rice; toss gently. Makes 4 servings.

Note: I sauteed a couple of red and yellow bell peppers to bulk up the recipe. It was very yummy, and my whole family loved it. It is super easy to make, also, and I love all the colors in this dish!