An Okinawan/American fusion dish, taco rice is an easy but delicious meal that makes kids and adults alike happy.
Okinawan Style Taco Rice
- 1 cup rice (I prefer Jasmine)
- 1 tablespoon canola oil
- 1 pound ground meat of choice
- 1½ tablespoons Keri’s Taco Seasoning blend
- ¼ teaspoon beef bouillon powder
- ½ teaspoon soy sauce
- 2 tablespoons salsa of choice
- ⅛ cup water
- ½ onion, diced
- ½ tomato, diced
- 2-3 lettuce leaves, sliced/torn into bite-sized pieces
- 1-2 tablespoons sour cream (1 per plate, optional)
- ¼ cup shredded Mexican blend cheese (⅛ cup per plate)
- - dash of Tapatio
- optional: 1/4 teaspoon of sugar
- Start steaming the rice in your rice cooker or a lidded pot.
- Dice the onion, tomato, and slice/tear lettuce leaves into bite-sized pieces
- Using medium high heat, add oil and ground meat to a skillet. Add the onion at the halfway point and cook until the meat is fully browned
- Drain the excess oil, then add 2 tablespoons of salsa, 2 tablespoons of taco seasoning, ¼ teaspoon beef bouillon powder, ½ teaspoon soy sauce and ⅛ cup of water. Mix well
- Let simmer on low to medium heat for about 10 minutes or until the water has pretty much disappeared.
- Plate the rice, followed by a handful of lettuce, a scoop of taco meat, ⅛ cup of cheese (or more or less depending on your tastes), a dash of tapatio, some diced tomato, and some sour cream (optional).
- Stir and eat! Yum!
|K e r i ‘ s T i p s|
Living in Okinawa, it’s hard to avoid trying the ever-popular local favorite of taco rice. You find it in pre-packaged bentos at the convenience stores here, you find it in sushi roll form, you find it on restaurant menus (some places even specialize in taco rice and that’s all they serve). I’ve had it a few places and, while every place puts its own spin on the dish, it has a pretty consistent flavor across-the-board. Basically what you’re getting with this dish is the standard taco meat flavor (that cumin, chili powder, etc.) but with a slightly sweet and soy sauce-y flavor (hence the optional sugar in the recipe and the not-so-optional soy sauce). It’s not just the rice that makes this Asian fusion; nope, it actually has a hint of a…I guess you could say teriyaki flavor (teriyaki sauce is, after all, mostly just soy sauce, mirin, sugar, sake…) along with the standard Tex-Mex flavor. Some of the sweetness of the sweeter versions of the dish also comes from the salsa here. I’ve found that a lot of places have salsa that is more reminiscent of a sweet marinara sauce than what I think of as a Mexican salsa. If you want to replicate that part, my apologies but I don’t have a recipe for it (I find it’s my least favorite way to eat the dish, if I’m being honest, because it makes it too sweet for my tastes). I suppose you could just make my homemade salsa roja and add sugar to it? 🙂