To prepare the seasoned rice, melt the butter in a medium-sized pot over medium heat. Add the washed rice and sauté until it becomes shiny. Add the water, tomato sauce, onion powder, cumin, and chicken bouillon powder. Reduce the heat to low. Cover and simmer for about 20 minutes or until the rice is tender. Remove from the heat and let stand for 5 minutes. Fluff with a fork before using.

To prepare the cantina chicken, combine the chicken broth, tomato paste, garlic powder, onion powder, paprika, smoked paprika, salt, MSG (optional), and nutritional yeast in a pot over low heat. Mix well. Add the finely chopped chicken. Simmer over medium-low heat for at least 20 minutes, or until the chicken is cooked through.

Warm the black beans in a small saucepan over low heat (or microwave for 1 to 2 minutes). Season with a pinch of salt and cumin if desired.

To build each bowl, start with a generous scoop of seasoned rice. Add a portion of the cantina chicken with some of its sauce spooned over the top. Arrange the black beans, shredded iceberg lettuce, and shredded red cabbage around the bowl. Add a dollop of sour cream and a scoop of guacamole. Finish with a handful of shredded cheddar cheese. Serve immediately.