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.
This packet uses petite diced tomatoes and taco seasoning to create a fiesta flavor for your fish and rice dinner.
Servings and Ingredients
|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
- Small bowl
- Meat thermometer
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.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 50mg
- Sodium: 990mg
- Total Carbohydrates: 49g
- Protein: 21g