Gluten Free Cantina Bowls
Serves 4
A delicious, gluten free version of Taco Bell's Cantina Bowls
Write a review
  1. For the Chicken
  2. 2 chicken breasts, cut into small bite size chunks
  3. 1/2 cup of distilled white vinegar
  4. 1 tbsp adobo seasoning
  5. 1 tsp oregano
  6. 2 garlic cloves, crushed
  7. 1 tbsp of olive oil for sauteing
  8. In a large bowl, season chicken with vinegar, adobo, garlic and oregano. Mix well and saute in heated pan with tablespoon of olive oil. Cook until all the vinegar in the chicken is gone and chicken is lightly brown.
  9. For the Beans
  10. 2 cans of Goya brand black beans strained (this brand is gluten free)
  11. 1 large or 2 small cloves of garlic, crushed
  12. 1 tbsp minced cilantro
  13. juice of one large lemon
  14. 1/2 can of corn (most brands are gluten free, but be sure to check! I used Del Monte brand)
  15. pinch of salt to taste (optional)
  16. 1 tbsp olive oil
  17. Saute cloves of garlic and cilantro in olive oil until heated through and aromatic. Add cans of beans, 1/2 can of corn (reserve the other half for the rice) and lemon juice. On med high heat, cook the beans for about 10 minutes occasionally stirring. Add salt at the end, if needed. (The goya brand of beans I used really didn't need the salt, so I omitted but you may want to add it.
  18. For the Rice
  19. 2 cups of Uncle Ben's Natural Whole Grain Brown Rice
  20. 2 cups of water
  21. 2 Hormel Brand Herb-Ox Chicken Bouillon Cubes (this brand is gluten free)
  22. 1 packet of Sazon Goya Natural and Complete seasoning packets (optional)
  23. 1/2 can of corn
  24. 1 tbsp olive oil
  25. 1/4 green pepper, minced
  26. 1/4 yellow onion, minced
  27. 1 tbsp minced cilantro
  28. In a sauce pan with lid saute the onion, pepper, cilantro and corn in the olive oil. When onions and peppers are slightly softened add the 2 cups of rice, water, seasoning packet and bouillon cubes. When almost all the liquid is evaporated, cover the rice set the heat to low and cook for 20 minutes.
  29. For the Avocado and Tomato topping
  30. 1 avocado, crushed
  31. 1 tomato diced
  32. 1 garlic clove, minced
  33. 1/4 onion minced
  34. juice of one lemon
  35. 1 tbsp cilantro, minced
  36. salt to taste
  37. Combine all ingredients.
  1. Assembling your bowl
  2. Add a layer of rice, a layer of beans, a handful of your favorite lettuce mix (I used spring mix) a layer of the chicken, and top with a generous dollop of your avocado and tomato topping. Dig in!

I really need to re-shoot that picture. That’s a sad looking cantina bowl.