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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.

Taco Bell Fiesta Rice Bowls

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).

Taco Bell Fiesta Rice Bowls

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


  1. 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.
  2. 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.
  3. 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.
  4. Add slices of avocado to each bowl and a squeeze of fresh lime juice.

Taco Bell Fiesta Rice Bowls

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