Hands On:

20 minutes

Total Time:

30 minutes

Serves:

Ingredients

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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Preparation

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%