Spanish-Style Cod in Tomato Broth

INGREDIENTS

• 1 (3.5-ounce) bag boil-in-bag brown rice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1 1/2 pounds wild Atlantic cod fillets, cut into 8 pieces
• 1/4 cup sliced shallots
• 1/8 teaspoon crushed red pepper
• 3 large garlic cloves, thinly sliced
• 1 1/2 cups chopped plum tomato
• 1/2 cup fat-free, lower-sodium chicken broth
• 1/3 cup dry white wine
• 1 thyme sprig
• 3 tablespoons chopped fresh flat-leaf parsley, divided
• 1 tablespoon fresh lemon juice
• 1/4 cup sliced almonds