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Preheat oven to 450°F. Coat a 13-by-9-inch baking dish with cooking spray.
Bring 2 1/4 cups water to a boil in a medium pot. Stir in rice and simmer, covered, over low heat for 20 minutes. Stir in tomatoes, chili powder, oregano and cumin. Simmer for an additional 15 minutes or until rice is tender.
Meanwhile, fold fish in half, skinned-side down, and place in prepared dish. Cut lemon in half. Squeeze 1/2 of the lemon over the inside and outside of fish. Mix together the mayonnaise and cheese and spread evenly over the top of the fish. Bake for 15 to 20 minutes or until fish flakes easily with a fork.
Serve fish with brown rice and spinach. Garnish with the remaining lemon half, sliced.