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.

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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

Ingredients:;

• 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

Directions:

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.

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