Prepare a charcoal or gas grill for direct cooking over medium-high heat (375 to 400 degrees). Combine white rice and water in a large bowl. Stir in undrained tomatoes and taco seasoning mix; let stand 15 minutes or until most of the liquid is absorbed. Stir corn and black beans into rice mixture.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
This packet uses petite diced tomatoes and taco seasoning to create a fiesta flavor for your fish and rice dinner.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Hy-Vee instant long-grain white rice | ||
| 1 c. warm water | ||
| 1 (14.5-oz.) can undrained Hy-Vee petite-diced tomatoes | ||
| 1 (1.25-oz.) pkg. Hy-Vee original taco seasoning mix | ||
| 1 Hy-Vee Short Cuts sweet corn on the cob, kernels removed | ||
| 1 (15-oz.) can Hy-Vee black beans, rinsed and drained | ||
| 6 Hy-Vee Fish Market frozen swai fillets, patted dry | ||
| 12 oz. Hy-Vee Short Cuts julienne bell pepper strips, cut in half | ||
| 6 tbsp. Hy-Vee salted butter, melted | ||
| 1 ½ tsp. lime zest | ||
| 1 ½ tbsp. fresh lime juice | ||
| 1 ½ tsp. Hy-Vee chili powder |
Things To Grab
- Charcoal or gas grill
- Large bowl
- Heavy aluminum foil
- Whisk
- Small bowl
- Meat thermometer
Directions
Create 6 (16x12-inch each) sheets of foil. Spoon 3/4 cup rice mixture on one-half of each sheet. Top with swai fish. Place bell peppers next to rice and fish.
Combine melted butter, lime zest, fresh lime juice, and chili powder; drizzle over fish. Fold other half of foil over fish and peppers; double-fold to seal. Grill packets 8 to 10 minutes or until fish flakes easily when tested with a fork (145 degrees). Serve with lime wedges, if desired.
Nutrition facts
Servings
410 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 50mg
- Sodium: 990mg
- Total Carbohydrates: 49g
- Protein: 21g
Daily Values
0%
Iron 15%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 10%