Description
Okinawan Taco Rice Bowls feature seasoned ground beef over white rice, topped with lettuce, tomatoes, and melted cheese. This dish combines taco flavors in a satisfying bowl format, perfect for quick meals.
Ingredients
- 1.5 cups uncooked medium grain white rice (such as Calrose)
- 2 cups water
- 1 tablespoon vegetable oil
- 1 pound ground beef (85% lean)
- 1 medium yellow onion finely diced
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 2 tablespoons tomato ketchup
- 1 tablespoon soy sauce
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 2 cups shredded iceberg lettuce
- 2 medium tomatoes diced
- 1.5 cups shredded cheddar cheese
Instructions
- Rinse the white rice under cold water until the water runs clear, then drain well.
- Combine the rinsed rice and 2 cups of water in a medium saucepan or rice cooker and cook according to the package directions until fluffy and tender.
- Heat the vegetable oil in a large skillet over medium-high heat while the rice cooks.
- Add the ground beef and diced onion to the skillet and cook for 6 to 8 minutes, breaking up the meat with a wooden spoon until browned and the onions are soft.
- Stir in the minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper.
- Cook the spices with the meat mixture for 1 minute until fragrant and well combined.
- Stir in the tomato ketchup and soy sauce to coat the beef, creating a rich and savory sauce.
- Reduce the heat to low and simmer the meat mixture for 2 to 3 minutes to allow the flavors to meld.
- Verify that the ground beef has reached an internal temperature of at least 160°F before removing from heat.
- Fluff the cooked hot rice with a fork and divide it evenly among serving bowls.
- Spoon the seasoned beef mixture generously over the bed of rice in each bowl.
- Top immediately with shredded iceberg lettuce, diced tomatoes, and shredded cheddar cheese to serve.
Notes
- Use 85% lean ground beef for a good balance of flavor and fat content.
- Medium grain white rice, like Calrose, works well for this recipe.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese (Okinawan)