Taco Bell Cantina Chicken Bowl Recipe
This Taco Bell Cantina Chicken Bowl is all about balance. The zesty chicken, fluffy rice, crisp veggies, creamy guac, and cool sour cream create the perfect bite every time. And the best part? You’re in control of the ingredients, so it’s fresher, healthier, and tailored to your taste.
Ingredients
- 1 cup cooked chicken
- 1 cup Mexican rice
- ½ cup red cabbage shredded
- ½ cup lettuce shredded
- ½ cup cheddar cheese shredded
- ½ cup black beans
- ¼ cup Pico de Gallo
- ¼ cup guacamole
- ¼ cup sour cream
- Cantina Chicken Seasoning
- Taco Bell Cantina Chicken Sauce
Instructions
- Start with the base: Grab a bowl and layer in your Mexican rice. It’s the foundation, so make it nice and even.
- Add the chicken: Place the cooked chicken on top of the rice. If you’re using leftovers, give them a quick warm-up in a skillet for that fresh-cooked vibe.
- Layer the veggies: Sprinkle the shredded red cabbage and lettuce over the chicken. The mix of textures and colors makes it all the more appetizing.
- Beans and cheese time: Add the black beans and a generous layer of shredded cheddar cheese. Let the cheese melt slightly for that gooey goodness.
- Top it off: Here’s the fun part — dollop on the Pico de Gallo, guacamole, and sour cream. Don’t skimp; these toppings bring all the flavors together.
- Now, grab your fork, give everything a good mix (or keep it layered if you’re a visual eater), and dig in. Every bite is an explosion of flavor.
Video
Notes
To store, keep the ingredients in separate airtight containers in the refrigerator for up to 3 days. For reheating, warm the chicken, rice, and beans in the microwave or on the stovetop.