Okinawan Taco Rice
Okinawan Taco Rice is a popular dish in Okinawan cuisine, combining the flavors of Tex-Mex with the ingredients of Japan. It's a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual gathering with friends.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheese
- 1/4 cup salsa
- 1/4 cup sour cream
- 1 tablespoon taco seasoning
- Salt and pepper to taste
Instructions
- In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the diced onion, bell pepper, and garlic to the skillet. Cook until the vegetables are tender.
- Stir in the taco seasoning, salt, and pepper. Cook for an additional 2-3 minutes.
- Assemble the taco rice bowls by layering the cooked rice, seasoned beef mixture, shredded lettuce, diced tomatoes, shredded cheese, salsa, and sour cream.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 380
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 15g
Supplies
Large skillet Cutting board Knife Measuring cups and spoons
Tools
Serving bowls Spatula
Serving suggestions
Serving suggestion: Garnish with fresh cilantro and a squeeze of lime juice.
Tips & tricks
Tip: Customize the taco rice with your favorite toppings such as avocado, jalapenos, or black beans.
Cost
$15