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Foil-Pan Grilled Seafood and Rice
Foil-Pan Grilled Seafood and Rice

Foil-Pan Grilled Seafood and Rice

1 Review(s)
Cook Minutes 45 Min
Prep : 45 Min
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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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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How do I make it ?
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Step 1
Heat barbecue to medium heat.
Step 2
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.
Step 3
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.
Step 4
Meanwhile, use pulsing action to process parsley, garlic and lemon zest in food processor just until blended.
Step 5
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.
Kraft Kitchen Tips!
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How to Prepare on a Charcoal Barbecue
Place all the coals on one side of barbecue. Be sure the barbecue is heated to medium heat before cooking the onions in the dressing, and bringing the rice mixture to boil. By the time this step is complete, the barbecue should be almost at the correct temperature for the 20-min. rice cooking step. You can move the food to the side without coals until the barbecue is cool enough to prepare the dish (about 5 or 10 min.). This will help prevent the rice from sticking to the bottom of the pan.
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Nutrition
Calories
410
Calories From Fat
0
% Daily Value
Fat 8 g
Saturated fat 2 g
10 %
Cholesterol 125 mg
Sodium 1110 mg
46 %
Carbohydrate 51 g
Fibre 3 g
Sugars 9 g
Protein 31 g
Vitamin A
25 %
Vitamin C
70 %
Calcium
15 %
Iron
25 %
Servings
6 servings, 1-1/3 cups (325 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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