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

1. Cook rice as directed on package.
2. After the first 20 min.
3. 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.
4. Stir cream cheese product and broth into vegetable mixture; cook on medium-low heat 3 min.
5. or until cream cheese is melted and vegetables are evenly coated, stirring frequently.
6. Add fish; cook 5 min.
7. Stir in tomatoes and cilantro; cook 2 min.
8. or until mixture is heated through and fish flakes easily with fork.
9. 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)