I recently heard about Okinawa taco rice and had no idea that I’ve been making it for years. It’s a thing! A restaurant owner wanted to create a menu item for the Americans serving at the US military base nearby. It’s essentially TexMex meets Asian where the fixings are served over Japanese rice.
I make my own fresh salsa and taco seasoning but you can definitely buy them instead. But they are both very easy to make and much cheaper to make your own. You are likely to have a lot of the ingredients already at home.
The seasoning can be used on pork, chicken, or fish as well. Use about 4 teaspoons per 8 ounces of meat. Adjust to your liking.
Instead of rice, this recipe can be used for tacos, nachos, burritos and salad.
Makes 4 servings
Ingredients
1 tablespoon avocado oil
¾ small onion, chopped
2 cloves garlic, minced
1 pound ground beef
2½ tablespoons taco seasoning
2 teaspoons soy sauce
For Assembling
Japanese rice
Lettuce, shredded
Cheese, shredded
For the Salsa
2 tomatoes, chopped
½ jalapeño pepper, minced
¼ small onion, chopped
2 tablespoons cilantro, chopped
½ lime, juiced
¼ teaspoon kosher salt
Fresh ground black pepper
For the Taco Seasoning
4 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons paprika
3 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon black pepper
Instructions
- Make enough rice for 4 servings.
- In a small bowl, combine the salsa ingredients. Set aside.
- In a small bowl, combine the taco seasoning ingredients. Remove 2½ tablespoons and store the remaining seasoning in an airtight container.
- In a large frying pan on medium heat, add cooking oil and onion. Stir fry for 2-3 minutes. Add garlic and cook for 30 seconds, until fragrant.
- Add ground beef and cook until cooked through. Stir in the taco seasoning and soy sauce. Let cook for another 2-3 minutes until all the liquid has evaporated and the meat is sizzling.
- To assemble, spoon rice into individual bowls, add meat, top with cheese, lettuce and salsa.
Okinawa Taco Rice
Ingredients
- 1 tablespoon avocado oil
- ¾ small onion chopped
- 2 cloves garlic minced
- 1 pound ground beef
- 2½ tablespoons taco seasoning
- 2 teaspoons soy sauce
For Assembling
- Japanese rice
- Lettuce shredded
- Cheese shredded
For the Salsa
- 2 tomatoes chopped
- ½ jalapeño pepper minced
- ¼ small onion chopped
- 2 tablespoons cilantro chopped
- ½ lime juiced
- ¼ teaspoon kosher salt
- Fresh ground black pepper
For the Taco Seasoning
- 4 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 3 teaspoons ground cumin
- 2 teaspoons onion powder
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- In a small bowl, combine the salsa ingredients. Set aside.
- In a small bowl, combine the taco seasoning ingredients. Remove 2½ tablespoons and store the remaining seasoning in an airtight container.
- In a large frying pan on medium heat, add cooking oil and onion. Stir fry for 2-3 minutes. Add garlic and cook for 30 seconds, until fragrant.
- Add ground beef and cook until cooked through. Stir in the taco seasoning and soy sauce. Let cook for another 2-3 minutes until all the liquid has evaporated and the meat is sizzling.
- To assemble, spoon rice into individual bowls, add meat, top with cheese, lettuce and salsa.