Okinawa Taco Rice
2 servings
Ready in 30 min
Prep in 20 min
Okinawan Taco Rice is a surprisingly delicious fusion of Tex-Mex and Japanese cuisines with flavorful taco fixings served on a bed of hot Japanese white rice. It‘s a satisfying, unique comfort food that‘s quick to make for a weeknight dinner!
Ingredients
- ½ red onion (divided; one-quarter for the salsa and three-quarters for the taco meat)
- ½ tomato (or 1 small tomato)
- 5 sprigs cilantro (coriander)
- ½ lemon
- 1 Tbsp neutral oil
- 1 clove garlic
- ½ lb ground beef (I used 85% lean)
- 4 tsp taco seasoning
- 2 leaves iceberg lettuce
- 3 cups cooked Japanese short-grain rice
- ½ cup Mexican-style shredded cheese
- 1 Tbsp chili powder
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp crushed red pepper (red pepper flakes)
- ¼ tsp dried oregano
- ½ tsp paprika
- 1½ tsp ground cumin
- 1 tsp Diamond Crystal kosher salt
- 1 tsp freshly ground black pepper
Instructions
Nutrition
Source
- Source:
- URL Import
- Publisher:
- Domain:
- justonecookbook.com
- Author:
- Namiko Hirasawa Chen
- Date:
- Jul 19, 2023
- Import Result:
- View Import
- Added By:
- @catskitchen
