Entrée

Moroccan Fish with Rice

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prep time

15 min

total time

50 min

makes

6 servings, 1/6th recipe (320 g) each

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photo by:

kraft

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What You Need

1-1/2 cups long-grain brown rice, uncooked

1 onion, chopped

1 zucchini, quartered lengthwise, sliced

2 tsp. ground cumin

1/2 tsp. chili powder

1/2 cup (1/2 of 250-g tub) Philadelphia Herb & Garlic Light Cream Cheese Spread

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

Make It

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 spread 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.