Moroccan Fish with Rice
- 1-1/2 cups long-grain brown rice, uncooked
- 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
- 1 zucchini, quartered lengthwise, sliced
- 2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/2 cup Philadelphia Herb & Garlic Light Cream Cheese Product
- 1 can (10 fl oz/284 mL) 25%-less-sodium chicken broth
- 1 lb. (450 g) haddock, cut into 1-1/2-inch chunks
- 2 cups halved cherry tomatoes
- 1 cup finely chopped fresh cilantro
- 1/2 cup flaked coconut, toasted
- Cook rice as directed on package.
- After the first 20 min.
- of the rice cooking time, combine next 4 ingredients in large nonstick skillet sprayed with cooking spray; cook on medium-high heat 5 min., stirring frequently.
- Stir cream cheese product and broth into vegetable mixture; cook on medium-low heat 3 min.
- or until cream cheese is melted and vegetables are evenly coated, stirring frequently.
- Add fish; cook 5 min.
- Stir in tomatoes and cilantro; cook 2 min.
- or until mixture is heated through and fish flakes easily with fork.
- Spoon rice onto plate; top with fish mixture and coconut.
longgrain brown rice, onion, zucchini, ground cumin, chili powder, philadelphia, chicken broth, haddock, tomatoes, fresh cilantro, flaked coconut
Taken from www.kraftrecipes.com/recipes/moroccan-fish-rice-112174.aspx (may not work)