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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
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
people
Calories
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