Copycat Taco Bell Cantina Bowls
I have to hand it to Taco Bell, they are really upping their game in the healthy meals department. A place that I once frequented for hangover foods like the Crunchwrap Supreme is now becoming a place I enjoy for a healthy lunch. But, since budgets are tight, I've decided to make my own just-as-delicious Cantina Bowls at home.
Not only are these easy to make, they are perfectly healthy, too. Made with brown rice and healthy fresh vegetables, this take on a Cantina Bowl is the perfect dinner (or hangover cure) that won't leave you feeling guilty (or even worse).
Copycat Taco Bell Cantina Bowls recipe
Serves about 4
- 1 cup uncooked short-grain brown rice
- 1 teaspoon olive oil
- 15 ounces chicken broth
- 1 cup water
- 2 tablespoons lime juice
- 1/4 cup chopped cilantro
- Salt and pepper, to taste
- 1 cup arugula, chopped
- 1/3 cup diced tomatoes, drained
- 4 teaspoons chopped red onion
- 1/4 cup black beans, drained
- 1/4 cup canned corn, drained
- Shredded cheddar, for garnish
- Fresh cilantro, for garnish
- 1 avocado, sliced
- Fresh lime juice
- In a medium saucepan over medium heat, add the chicken broth, water, olive oil, 1 tablespoon lime juice and rice. Bring the mixture to a rapid boil and then reduce heat to low. Cover the mixture and cook for about 20-25 minutes, or until rice is tender.
- Remove from heat and stir in the cilantro and remaining lime juice. Pour the mixture into a mixing bowl. Stir in the arugula and salt and pepper.
- Evenly distribute the mixture into 4 bowls. Top with equal amounts of diced tomatoes (about 1-1/2 tablespoons), black beans (1 tablespoon), corn (1 tablespoon) and cheddar cheese. Add 1 teaspoon of red onion to each and add fresh cilantro, cracked black pepper and salt.
- Add slices of avocado to each bowl and a squeeze of fresh lime juice.