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taco rice recipe (takoraisu)
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5 from 3 votes

Easy Taco Rice

A Taco Rice inspired by traditional Okinawa taco rice recipe! Made with simple, fresh ingredients.
Course Dinner, Main, Main Course
Cuisine American, Japanese
Keyword rice, taco, toppings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

TACO MEAT

  • 1 tablespoon olive oil
  • 1/2 cup onions diced
  • 2 teaspoons garlic minced
  • 1 lb ground beef
  • 1/3 cup water may need a bit more
  • 1 tablespoon soy sauce
  • 1 packet taco seasoning (or see seasoning recipe I used below in notes)

RICE

  • 2 cups warm water
  • 1 cup Basmati rice
  • 1 tablespoon butter
  • salt & pepper (enough to make the water taste seasoned)

TOPPINGS

  • iceburg lettuce shredded
  • tomatoes diced
  • cheese shredded
  • sour cream
  • salsa
  • guacamole
  • black olives (optional)

Instructions

  • In a large skillet, heat olive oil in a large skillet.
  • Add onions and saute until tender.
  • Add in garlic and cook until fragrant.
  • Add in beef and cook until browned.
  • Drain the fat from the pan.
  • Pour in water, soy sauce and sprinkle on the taco seasoning.
  • Stir until combined.
  • Let mixture simmer until most of the liquid is absorb.
  • Taste meat and add more seasonings if desired. (Add more water if needed)
  • Keep warm until ready to serve.
  • To make the rice, add water, butter and salt and pepper into a pot.
  • Bring to a boil and pour in the rice. Stir.
  • Reduce heat to a simmer and cover.
  • Simmer for 12-15 minutes or until most of the water is absorbed and the rice is tender. Let rice sit covered off heat for about 10 minutes.
  • Stir to fluff the rice.
  • To prepare, plate the hot rice, and top with warm beef. Add desired toppings. Serve hot!

Video

Notes

Taco Seasoning mix:
  • 1 Tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 3/4 teaspoon cumin
  • 3/4 teaspoon oregano
  • 3/4 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper