Gluten-Free Cuban-Style Rice Bowl
By the Gluten Free Recipes team ·
Enjoy the vibrant flavors of Cuba with this customizable rice bowl, featuring tender protein, crisp fresh vegetables, and a zesty dressing. This dish offers a satisfying mix of textures and a bright, refreshing taste perfect for a quick and healthy meal.
At a glance: This easy lunch recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 8 ingredients — including cooked white rice, protein of choice, fresh vegetables of choice — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Cuban-Style Rice Bowl: When preparing this lunch recipe, to prevent cross-contamination with gluten, ensure all ingredients, especially sauces, seasonings, and any pre-packaged items, are certified gluten-free. Use clean utensils and cutting boards when preparing this meal In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Cuban-Style Rice Bowl: This recipe is naturally gluten-free by utilizing certified gluten-free grains and avoiding any ingredients derived from gluten-containing grains. Always check labels for cross-contamination.
Ingredients
- 4 cups cooked white rice, quinoa, or certified GF noodles
- 1 lb protein of choice (cubed chicken breast, shrimp, firm tofu, or canned chickpeas, rinsed and drained)
- 2 cups fresh vegetables of choice (e.g., diced bell peppers, sliced red onion, chopped cilantro, corn kernels)
- 4 tbsp gluten-free sauce (GF tamari, olive oil, or GF dressing)
- 2 tbsp fresh lemon juice or rice vinegar
- 1 tsp sesame oil or olive oil
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Instructions
- 1
If not already prepared, cook the white rice, quinoa, or certified GF noodles according to package directions until tender. This usually takes about 15-20 minutes. Once cooked, fluff with a fork and set aside.
- 2
Prepare your protein of choice. If using chicken or tofu, sauté in a skillet with a little oil over medium-high heat for about 8-10 minutes, until cooked through and lightly browned. If using shrimp, cook for 2-3 minutes per side until pink and opaque. If using chickpeas, ensure they are rinsed and drained.
- 3
While the protein cooks, prepare your fresh vegetables. Dice bell peppers and red onion, chop cilantro, or prepare any other vegetables you are using. If roasting vegetables, toss them with a little olive oil, salt, and pepper, and roast in a preheated oven at 400°F (200°C) for about 15-20 minutes until tender-crisp.
- 4
In a small bowl, whisk together the gluten-free sauce (GF tamari, olive oil, or GF dressing), fresh lemon juice or rice vinegar, and sesame oil or olive oil. Season with salt and black pepper to taste, creating a bright and flavorful dressing.
- 5
Assemble the bowls by dividing the cooked rice, quinoa, or GF noodles among four serving bowls. Top each with your prepared protein and fresh or roasted vegetables. Drizzle generously with the prepared dressing and serve immediately for a delicious and satisfying meal.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
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