Fiesta Fish and Rice


Main Dish
Fiesta Fish and Rice

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This packet uses petite diced tomatoes and taco seasoning to create a fiesta flavor for your fish and rice dinner.

Recipe Tags

Servings and Ingredients

Serves 6
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


  1. 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. 

  2. 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. 

  3. 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


410 Calories per serving

Amounts Per Serving

  • Total Fat: 14g
  • Cholesterol: 50mg
  • Sodium: 990mg
  • Total Carbohydrates: 49g
  • Protein: 21g

Daily Values

Iron 15%
Calcium 4%
Vitamin D 0%
Potassium 10%