Tuesday, February 10, 2015

Copycat Taco Bell Cantina Bowl - Gluten Free

Some days I just crave fast food.  I know it's not good for me but it's what I want.  The good thing the nearest fast food restaurant is 20 miles away.  So what does one do?  They recreate it at home!  The best  part is I get to control what goes in and I can make sure there's no cross contamination so it's safe for my hubby to eat.

I know it looks like you need a lot of ingredients but I bet your keep a lot of it on hand and really it goes together super quick.  If you are making this gluten free always check your labels to ensure that anything I name is still gluten free.

Cilantro Lime Dressing
8 sprigs cilantro
1 cup mayo
1/3 cup buttermilk or lactose free milk *
2 teaspoons lime juice
1 teaspoon red wine vinegar (omit if using buttermilk)
1 teaspoon sugar
1 teaspoon minced garlic
salt and pepper to taste

Lime Rice
1 1/2 Tablespoons butter
1 1/2 Tablespoons olive oil
2 cups long grain white rice
1 lime, zested and juiced
1 teaspoon Kosher salt
3 2/3 cups water

Black Bean & Corn Relish
1 Tablespoon butter
1 Tablespoon olive oil
1 12 oz package frozen corn
1 15 oz can black beans, drained and rinsed
1 teaspoon lime juice
salt and pepper to taste

Fajita meat - chicken or beef

1 head of romaine lettuce shredded

Dressing Directions

*I have found that lactose milk thickens up nicely but regular milk doesn't.

In your blender put all the ingredients for the dressing and blend for a minute or two.  You want to get that cilantro chopped finely to give your dressing that nice light green color.  Pour your dressing into a measuring cup or something else that's easy to pour from and put it in the fridge.

Lime Rice

In a 3 qt. stock pot, melt the butter and olive oil together.  Add the rice and stir to coat the grains in the butter and oil.  Let cook stirring occasionally until the rice just starts to brown. It will also start to smell slightly nutty. Add the lime juice, zest, Kosher salt, and water.   Bring to a boil and then cover and turn the heat down so it simmers.  Cook until the liquid is absorbed, about 20 minutes.  Remove from heat and let stand 5 minutes before you remove the lid.

Black Bean and Corn Relish - start about half way through the rice's cooking time

In a skillet melt the butter and olive oil together.  When hot add the corn DO NOT STIR.  Just let the corn sit so that it starts to brown.  It will take a bit but you'll know it's starting to brown when it starts to pop.  Do not stir until you hear the popping noise.  Once the corn has browned add your black beans.  Stir them in and let them cook about one minute then add your lime juice, salt, and pepper. Remove from heat.

I sometimes use pre-cooked fajita meat, I did for this post.  John Soules makes gluten free chicken and beef, it just needs to be chopped up a little smaller.  Other times I use leftover steak or chicken I need to use up.  It's up to you, the meat will not make or break this meal the other three components are what makes it.

To assemble -

In the bottom of your bowl put a layer of rice, then the relish, then meat, then lettuce, and top with the dressing.  A little of the dressing goes a long way for that huge bowl pictured above I used about 2 teaspoons.  Use as little or as much as you want though.

Linked to:
Gluten Free Wednesday @ Gluten Free Homemaker
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