Crusted Fish with Tomato-Bean Stew

Ingredients

• 0.3 cup planters almonds toasted sliced
• 15 oz pinto beans rinsed canned
• 8 oz tomato sauce canned
• 1 cup chicken broth 
• 1 tsp chili powder divided
• 1.5 lb filets skinless
• 1.5 cups rice white hot cooked
• 2  green onions chopped
• 2 Tbsp 2 tbsp. kraft zesty italian dressing italian kraft
• 0.3 cup real mayo mayonnaise kraft
• 0.3 cup raisins 
• 20  ritz crackers crushed
• 1 small onion yellow sliced

Equipment

• frying pan
• sauce pan

Directions

1. Heat dressing in medium saucepan on medium-high heat.
2. Add yellow onions; cook and stir 3 min.
3. Add beans, tomato sauce, broth and 1/2 tsp. chili powder. Bring to boil. Simmer on medium-low heat 10 min., stirring occasionally.
4. Meanwhile, place cracker crumbs in pie plate.
5. Mix mayo and remaining chili powder; brush fish with mayo mixture. Dip in crumb mixture until coated on both sides; gently shake off excess crumb mixture. Cook in large nonstick skillet on medium-high heat 3 to 4 min. on each side or until fish flakes easily with fork. Meanwhile, stir raisins into stew; cook 5 min. or until stew is thickened, stirring occasionally.
6. Spoon 1/4 cup rice onto each of 6 serving plates. Top with stew and fish.
7. Sprinkle with nuts and green onions.