Ceviche and Yellow Rice

• 4 Tbsp. lime juice
• 5 oz. , cut into 1/2-inch cubes
• 1/2 medium red pepper, seeded, chopped
• 1 peeled garlic clove
• 1/4 chopped onion, finely chopped
• 1/4 celery stalk, chopped
• 1 tsp. choppedfresh cilantro
• 1/4 medium green pepper, seeded, diced
• 1/2 sweet chili pepper, seeded
• 2 tsp. olive oil
• 3 chopped manzanilla olives
• 1/4 cup choppedchopped fresh tomato
• 1/2 cup instant brown rice, uncooked
• 3/4 cup drinking water
• 1 cup torn spinach leaves
• 1/4 small red onion, thinly sliced
• 2 Tbsp. raisins
• 1-1/2 Tbsp. KRAFT Light Red Wine Vinaigrette Dressing

1. Pour lime juice over fish in nonmetal bowl.
2. Reserve 1 Tbsp.
3. of chopped onion and 1/2 of garlic (minced) for Yellow Rice.
4. Add remaining garlic, remaining onion, and red pepper, celery, cilantro, and a dash of salt to fish; mix gently.
5. Cover with plastic wrap.
6. Refrigerate 4 to 6 hours until fish is opaque.
7. Serve with Yellow Rice and Spinach Salad.
8. To prepare, Yellow Rice, blend reserved onion and garlic, green pepper, and sweet chili pepper until thoroughly mixed.
9. Heat oil in large pot with tight fitting lid.
10. Add onion mixture, olives, and tomatoes.
11. Stir on medium heat 3 minutes.
12. Add rice and water.
13. Bring to a boil.
14. Reduce heat; cover.
15. Simmer 20 minutes.
16. For Spinach Salad, toss together spinach, red onion, and raisins in a bowl.
17. Add dressing; mix lightly.

lime juice, red pepper, garlic, onion, celery stalk, choppedfresh cilantro, green pepper, sweet chili pepper, olive oil, manzanilla olives, tomato, instant brown rice, water, torn spinach leaves, red onion, raisins, dressing

Taken from www.kraftrecipes.com/recipes/ceviche-yellow-rice-64741.aspx (may not work)