June Recipes

Fiesta Fish and Rice

Fiesta Fish and Rice
Hands On:
20 minutes
Total Time:
30 minutes


  • 2 cups Hy-Vee instant long-grain white rice
  • 1 cup 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
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Prepare a charcoal or gas grill for direct cooking over medium-high heat (375 to 400°). 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.
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°). Serve with lime wedges, if desired.

Nutrition Facts

Serves: 6
Amount Per Serving
Calories: 68
% Daily Value*
Total Fat: 2g 3%
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 8mg 3%
Sodium: 165mg 7%
Total Carbohydrate: 8g 3%
Dietary Fiber: 2g 8%
Sugars: 1g 2%
Protein: 4g 7%

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