Taco Rice 沖縄タコライス
Quick and easy Okinawa Taco Rice recipe. This classic Okinawan dish is made from white rice topped with delicious taco mince, lettuce, avocado, and tomato salsa.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups of cooked rice
- 2 cups of shredded iceberg lettuce (*1)
- 1/2 avocado
- 1/4 cup of shredded mozzarella cheese (*2)
- 250 g ground beef (beef mince)
- 1/2 brown onion
- 1/2 tbs olive oil
- 1 tbs ketchup
- 6 cherry tomatoes
- 1/4 purple onion (*3)
- 1 tsp lemon juice
- pinch of salt and pepper
- 1/2 tbs Mild Mexican Chilli powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried Oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp corn starch
Instructions
- 1
Rice
- 2
Cook the rice using a rice cooker or in a pot.
- 3
Salsa
- 4
Chop up the tomato and onion to make the salsa, combine with lemon juice and a pinch of salt and pepper and set aside.
- 5
Taco beef
- 6
Mix all taco seasoning ingredients and put it in an airtight container. *3
- 7
Mix ketchup, 1 tbsp of taco seasoning and 1/2 cup of water in a mixing bowl and set aside.
- 8
Heat a frying pan over high heat and add olive oil and cook the onion.
- 9
Add the beef mince to the frying pan to cook.
- 10
Once the ground beef is cooked, add the taco seasoning mix to the frying pan and stir.
- 11
Bring it to simmer and cook for a further 10-12 minutes to reduce the liquid and allow it to thicken.
- 12
Turn the heat off and set it aside.
- 13
Assembling
- 14
Serve 1/2 of the rice on a plate or a bowl and place the shredded lettuce, avocado, taco beef, and top with salsa and shredded cheese.