Foil-Pan Grilled Seafood and Rice

By carol gorman

This grilled seafood and rice recipe brings a new elegance to outdoor eating. But don't worry, we've simplified prep and cleanup by using a foil pan!

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Ingredients

• 3/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
• 1/2 cup chopped onions
• 1 can (28 fl oz/796 mL) diced tomatoes, undrained
• 1-3/4 cups 25%-less-sodium chicken broth
• 1-1/2 cups long-grain white rice, uncooked
• 1 cup loosely packed fresh parsley
• 3 cloves garlic
• zest from 1 lemon
• 3/4 lb. (375 g) cod fillets, cut into 1-inch chunks
• 3/4 lb. (375 g) uncooked deveined peeled medium shrimp
• 1/3 cup Kraft 100% Parmesan Aged Grated Cheese

Preparation

Step 1

Heat barbecue to medium heat.

Combine dressing and onions in deep 13x9-inch disposable foil pan; place on barbecue grate. Cook and stir 4 min. or until onions are crisp-tender.

Stir in tomatoes, broth and rice. Bring to boil. Cover pan with foil. Reduce heat to low. Close lid. Grill 20 min. or until almost all the liquid is absorbed, stirring every 5 min.

Meanwhile, use pulsing action to process parsley, garlic and lemon zest in food processor just until blended.

Add cod to rice mixture; cook 5 min. Stir in shrimp; cook 4 to 6 min. or until cod flakes easily with fork, shrimp turn pink and rice is tender. Remove from barbecue. Stir in parsley mixture; top with cheese.