Combine first 7 ingredients in a large saucepan, stirring with a whisk. Stir in squash and bell pepper; bring to a boil. Reduce heat, and simmer 10 minutes or until squash is just tender.
Stir in shrimp; bring to a boil. Cook 1 minute or until shrimp are done, stirring occasionally. Stir in rice, lime juice, and cilantro.
Servings/Serving Size: Yield: 4 servings (serving size: about 1 3/4 cups).
Nutrition Facts (per Serving):
294 calories; 41.8 g carbohydrates; 135 mg cholesterol; 6.1 g fat; 848 mg sodium; 18.5 g protein; 0 mg calcium; 4.6 mg iron; 3.9 g fiber
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