taco rice

Give your favorite tacos an Asian twist! Made of seasoned ground beef and taco fixings piled on steamed rice, takoraisu is a hearty and tasty meal the whole family will love. It&#039;s ready in minutes and budget-friendly, too.

Taco Rice

canola oil

onion,

garlic,

beef

soy sauce

tomato sauce

chili powder

cumin

salt and pepper

rice

iceberg lettuce, shredded

Roma tomatoes,

mozzarella cheese, shredded

salsa

sour cream

In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.

Add ground beef and cook, breaking with the&nbsp;back of a spoon, until lightly browned.&nbsp;

Add chili powder and cumin. Stir to combine.

Add soy sauce and tomato sauce. Continue to cook until meat is cooked through and liquid is mostly absorbed. Season with salt and pepper to taste.

Divide rice onto serving plates. Top each plate of rice with meat, lettuce, tomatoes, salsa, sour cream, and mozzarella cheese. Serve immediately.

This easy Okinawan taco rice recipe is the ultimate Japanese-Mexican mix-match! It&#x27;s so easy to make and delicious! After making this Japanese taco rice bowl, you&#x27;ll want to visit Okinawa asap!

Easy Okinawan Taco Rice Recipe

tomato

iceberg

cheese

cauliflower rice (I used frozen)

olive oil

tsp salt

garlic powder

onion powder

cumin powder

onion

red pepper

beef (or ground pork, chicken)

paprika powder

tsp cumin

tsp chili powder

oregano

salt

tomato paste

water

In a frying pan, add the olive oil and cook the onion and red pepper on medium heat until soft.  Add the ground meat and cook for 2 minutes, just until browned.Add all of the spices and water and cook for an additional 3-4 minutes until all of the water has evaporated.  Set the meat aside. Don&#x27;t wash the pan, you&#x27;ll use it in the next step.

Taco Meat

Crack the egg open in the previous frying pan. Cook on medium heat, covered, for a good 2 minutes.  The egg white should be cooked through and the egg yolk should still be runny. Set aside once cooked.

Sunny Side Up Egg

Add the oil, cauliflower rice and spices to a frying pan.  Cook 4-5 minutes until all of the cauliflower has been cooked through and is soft enough to eat.

Cauliflower Rice

Add the cauliflower rice on a large plate, cover with the chopped lettuce, ground meat, cheese, tomato and then fried egg.This makes two servings!

Assemble the Taco Rice

How to make delicious, refreshing Okinawan Style Taco Rice. Delicious seasoned meat that has been fried with onion and garlic, loaded on top of rice and salad, then sprinkled with cheese and tortilla chips and drizzled with mayonnaise. Every bite is packed with flavour!

Okinawan Style Taco Rice (沖縄タコライス)

Medium tomato

Lemon

tsp Chilli sauce (any that you like)

Vegetable oil

clove

White onion

Minced beef (Preferably lean meat)

tbsp Sake

Sugar

tsp Soy sauce

Worcestershire sauce

tbsp Tomato ketchup

Chilli powder

Lettuce

Avocado

tbsp Grated cheese

Tortilla chips

tsp Mayonnaise (Optional)

First, cut the tomato and avocado into about 1cm cubes.

Add the tomato to a small bowl and mix with 1 tsp lemon juice and 1/4 tsp of your favourite chilli sauce. Set aside for later.

Dice the onion and finely dice the garlic.

Heat the pan on medium high and add about 1 tsp vegetable oil.

Add the onion and garlic to the pan and cook until the onion becomes soft and transparent.

Add the mince to the pan and fry until it's browned.

Once cooked, add 1 tbsp sake, 1 tsp sugar, 2 tsp soy sauce, 2 tbsp Worcestershire sauce, 2 tbsp tomato ketchup, 1 tsp chilli powder and mix. Cook until the sauce is reduced by half. (See note)

Cut the lettuce into strips and lay it around the edge of the plate, leaving the middle empty.

Add the rice to the middle of the lettuce leaves.

Put between 1/3 and 1/2 of the mince mix on top (depending on if you're making 2 or 3 servings)

Place the tomato and avocado decoratively on the top.

Sprinkle with grated cheese and crushed tortilla chips.

https://www.youtube.com/watch?v=jHf-2w5cBWU

Taco (Tako) usually means octopus in Japanese, but this taco refers to Tacos. Yes, Tacos meets rice and Japanese ingredients...

It might sound weird at first but it's certainly a beautifully vibrant dish! Of course it's tasty too! :)

This video's recipe: https://sudachirecipes.com/2020/04/29/okinawan-style-taco-rice-recipe/

・How to cook Japanese rice in a pot (Video) : https://www.youtube.com/watch?v=q80Xqs96pn0&t=7s
・How to Make Fluffy Japanese Rice without a Rice Cooker (Written Recipe) : https://sudachirecipes.com/2020/05/06/how-to-make-fluffy-japanese-rice-without-a-rice-cooker/
 
Website: https://sudachirecipes.com/
Instagram: https://www.instagram.com/sudachi.recipes/
Facebook: https://www.facebook.com/sudachi.recipes

Ingredients: 

    300g Cooked white rice
    150g Minced beef (Preferably lean meat)
    1 tsp Vegetable oil
    3 leaves of Lettuce of your choice
    1 Medium tomato
    1/2 Avocado
    1 Garlic clove
    1/2 White onion
    1 tsp Lemon Juice
    1/4 tsp Chilli sauce (any that you like)
    1 tbsp Grated cheese
    4 Tortilla chips
    1 tsp Mayonnaise (Optional)

Instruction:

1．First, cut the tomato and avocado into about 1cm cubes.
2．Add the tomato to a small bowl and mix with 1 tsp lemon juice and 1/4 tsp of your favourite chilli sauce. Set aside for later.
3．Dice the onion and finely dice the garlic.
4．Cut the lettuce into thin strips.
5．Heat the pan on medium high and add about 1 tsp vegetable oil.
6．Add the onion and garlic to the pan and cook until the onion becomes see-through.
7．Add the mince to the pan and fry until it’s cooked through.
8．Once cooked, add 1 tbsp sake, 1 tsp sugar, 2 tsp soy sauce, 2 tbsp Worcestershire sauce, 2 tbsp tomato ketchup, 1 tsp chilli powder and mix. 9．Cook until the sauce is reduced. 
10．Arrange the lettuce around the edge of the plate, leaving the middle empty.
11．Add the rice to the middle of the plate.
12．Put between 1/3 and 1/2 of the mince mix on top (depending on if you’re making 2 or 3 servings)
13．Put the tomato and avocado decoratively on top of the mince and lettuce.
14．Sprinkle with grated cheese and crushed tortilla chips.
15．Drizzle with mayo (optional) and serve!

#Tacorice #Ricebowl #Japaneserecipe

How to Make Easy Okinawan Taco Rice Bowl

The ultimate Mexican fiesta feasting platter! Recipe by Raph Rashid.

Taco rice with grilled chicken and green chilli salsa

tbs finely chopped chipotle chillies in adobo sauce

tbs white vinegar

chicken thigh fillets (skin on)

garlic cloves, thinly sliced

(300 grams) long-grain rice, rinsed, drained

(250 milliliters) milk

chicken stock

iceberg lettuce, sliced

Black Jack cheddar, coriander sprigs, radish wedges & lime wedges, to serve

tomatoes, seeds removed,

white onion, chopped

coriander, leaves picked, roughly chopped

(75 grams) pistachios, roughly chopped

lime

green chillies,

garlic

tsp caster sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

This delicious corn rice medley is a wonderful side dish, but also works well as a filling for tacos or burritos.

Easy Taco Rice

Tablespoons butter

chicken broth

Southwest peppers

green chiles

black pepper

fresh cilantro, chopped

In a large saucepan, over medium heat melt...

In a large saucepan, over medium heat melt the butter.

Add the rice and cook for about 2...

Add the rice and cook for about 2 minutes, stir frequently.

Stir in the remaining ingredients through the black...

Stir in the remaining ingredients through the black pepper, bring to a boil.

Cover and reduce heat. Simmer for 15 to...

Cover and reduce heat. Simmer for 15 to 20 minutes until the liquid is absorbed. Remove for the heat and allow to sit covered for 5 minutes.

Stir in the cilantro and enjoy!

https://mediavine-res.cloudinary.com/video/upload/vrpiatavayplcut8yp9i.mp4

Easy Taco Rice is a wonderful side dish for tacos, burritos, or enchiladas!

Okinawan Taco Rice,&nbsp;a simple mashup of taco fillings and Japanese white rice.&nbsp; It's a satisfyingly, unique comfort food that's quick to make for a weeknight dinner!

½ lb ground beef ((I used 85% lean))

iceberg lettuce

Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)

Mexican-style shredded cheese

Tbsp chili powder

¼ tsp crushed red pepper (red pepper flakes)

paprika

½ tsp ground cumin

tsp kosher salt (Diamond Crystal; use half for table salt)

tsp black pepper

cilantro (coriander)

lemon

Gather all the ingredients.

Combine all the ingredients for taco seasoning in a mason jar (or a plastic bag) and shake well to mix together.

Make Homemade Taco Seasoning

Mince the garlic clove and set aside (we will use this for stir frying with meat).

Mince the red onion.

Cut the tomato into small cubes (you need about half tomato, although it’s shown as a whole tomato here).

Chop cilantro into small pieces.

Combine chopped red onion, tomato, cilantro in a medium bowl and squeeze half of the&nbsp;lemon into the bowl. Mix well together.

Cut the iceberg lettuce into thin strips.

Cut ingredients

Heat the oil in a large frying pan over medium heat. Cook the garlic cloves until fragrant. Then add the red onion and sauté until coated with oil.

Add the ground beef and break into small pieces using a spatula.

Add 4 tsp Taco Seasoning (Roughly 2 tsp for every ¼ lb) and combine well with the meat.  Turn off the heat.

Make Taco Meat

Serve the steamed rice on a plate/bowl. Put the ground beef on top. Then top with cheese, lettuce, and tomato salsa as much as you like.  Serve with extra salsa and enjoy!

Assemble the Taco Rice Bowl

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for up to a month.

To Store

https://www.youtube.com/watch?v=qWImxBbFnZs

Tex-Mex and Japanese – a surprisingly delicious fusion of cuisines.  It’s best represented by Okinawan Taco Rice, a simple mashup of taco fillings and Japanese white rice.  It’s a satisfyingly, unique comfort food that’s quick to make for a weeknight dinner!
RECIPE starts ▶ 1:12

PRINT RECIPE ▶ http://bit.ly/TacoRice

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 2

INGREDIENTS

½ lb ground beef (I used 85% lean)
1 clove garlic
½ red onion (¾ goes to taco meat, ¼ goes to salsa)
2 leaves iceberg lettuce
1 Tbsp neutral flavor oil (vegetable, canola, etc)
Mexican cheese
3 cups  cooked Japanese short grain rice

- Taco Seasoning -
1 Tbsp chili powder
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp crushed red pepper flakes
¼ tsp dried oregano
½ tsp paprika
1 ½ tsp ground cumin
1 tsp kosher salt
1 tsp freshly ground black pepper

- Salsa -
½ tomato
5 strands cilantro
½ lemon

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/TacoRice


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How to Make OKINAWA Taco Rice (Recipe) タコライスの作り方 (レシピ)

Taco Rice ‌is smoky, spicy, and so hearty! Use this one pan recipe to dish up a delicious Mexican casserole in 30 minutes!

Taco Rice + Video

New Mexico chili powder

smoked paprika

can low-sodium black beans, rinsed and drained

can fire roasted diced tomatoes with garlic

corn

can fire roasted diced jalapenos

jasmine rice

Colby jack cheese (shredded)

cilantro (chopped)

Warm a large (10") skillet over medium high heat. Add ground beef and 1/2 teaspoon salt. Cook until beef is cooked through. Drain excess drippings if necessary (I had very little drippings and did not have to drain). Sprinkle spices over the beef (chili powder, cumin, paprika, onion powder, pepper and remaining 1 teaspoon salt). Stir to combine.

Add black beans, tomatoes, corn, jalapenos and rice to skillet. Stir to combine. Add water. Stir to combine. Cover and bring to a boil. Once mixture is boiling, stir well making sure there are no bits stuck to the bottom. Reduce to simmer.

Cook 15 minutes or until rice is cooked through. Remove cover half way through and stir well, unstick any bits stuck on the bottom of the pan.

Remove skillet from the heat, sprinkle with cheese. Place skillet under broiler until cheese is completely melted, about 2 minutes.

Sprinkle with cilantro. Serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1487474713/fjpyurda9jf3p5sofgjc.mp4

Taco Rice ‌is smoky, spicy, and so hearty! It’s easy to make in one pan on the stove. Dish up a scrumptious, cheesy and beefy Mexican casserole in 30 minutes!

This taco rice is a simple but flavorful Mexican side or filling for burritos, bowls, and more. It&#039;s flavorful seasoned rice dotted with corn, cilantro, and a squeeze of fresh lime juice. It&#039;s easy to make, and it&#039;s ready in under 30 minutes!

Taco Rice Recipe

cooking oil

garlic (minced)

basmati rice

taco seasoning

chicken stock (or vegetable stock)

corn (thawed)

sea salt

cilantro

lime juice

cook onion

Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook until it is translucent, about 3 minutes. Add the garlic and cook for 1 minute more.

season rice

Add the basmati rice and taco seasoning and stir for 2 minutes, until the seasoning is fragrant.

cook rice

Add the stock, corn, and salt and stir the pot one more time. Bring the pot to a boil then reduce the heat to low, cover the pot, and simmer for 12 minutes. Remove the pot from the heat and let it sit with the lid on for 10 minutes.

serve

Stir the cilantro and lime juice into the rice and serve right away.

https://content.jwplatform.com/videos/fS5e3qM0.mp4

This taco rice is a simple but flavorful Mexican side or filling for burritos, bowls, and more. It's flavorful seasoned rice dotted with corn, cilantro, and a squeeze of fresh lime juice. It's easy to make, and it's ready in under 30 minutes!

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