You guessed it, I took Spanish in high school and that’s about the extent of what I can remember too.
Have you seen those commercials for Taco Bell’s new Cantina Bowl? “Experience our new citrus-herb marinated chicken, flavorful black beans, guacamole made from real Hass avocados, pico de gallo prepared fresh daily, roasted corn & pepper salsa and a creamy cilantro dressing, all served on a bed of cilantro rice.”
I must say, they worked on me. I purchased one of these suckers the other day and I haven’t stopped dreaming about it since. Their Cantina Bowls are amazing!
And no, I am not getting paid to write this article (although I wish I were … *wink wink Taco Bell*).
This is my favorite item on any fast food menu by far. The ingredients are fresh and the lime and cilantro really makes everything pop. This is my rendition of their Cantina Bowl. I made sure to marinate the chicken in lime and herbs and mix plenty of cilantro into the dressing. It’s not perfect, but it’s pretty dang close! Give ‘er a try and let me know what you think!
Combine the marinade ingredients in a ziplock baggie and add the chicken. Make sure there is enough oil to cover the chicken and close it tight. Refrigerate for 30-60 minutes.
In the mean time, cook the rice.
Combine the ingredients for the dressing, taste and adjust flavors to your taste. Chill in the fridge.
In a large pan over medium high heat, add a bit of the marinade (oil) to the pan then add the chicken. When the chicken begins turning white on sides of each piece, flip the chicken over and cover the pan with a lid. Lower the heat to a simmer and leave the chicken undisturbed for 6-8 minutes. Check the internal temperature of your chicken and remove from the heat once cooked to temperature (165 degrees). Allow to rest for 5 minutes then slice into bite-size pieces.
Heat the black beans and corn kernels in a medium pot over medium heat. Add salt and pepper to taste.
To build your cantina bowl, place the rice, black beans and corn, chicken and lettuce in a bowl then drizzle with lime-cilantro ranch dressing. Add dollops of pico de gallo and guacamole and serve.