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.
Kraft Kitchen Tips!
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.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 2 g
Cholesterol 125 mg
Sodium 1110 mg
Carbohydrate 51 g
Fibre 3 g
Sugars 9 g
Protein 31 g
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.