While the name may sound like a Tex-Mex dish, food blogger Marc Matsumoto explains that this taco rice recipe is a specialty of the Okinawa region of Japan in a full post on the Fresh Tastes blog.
- 4 large iceberg lettuce leaves, shredded
- 8 cherry tomatoes, quartered
- 100 grams white cheddar or mozzarella, shredded (3.5 ounces)
- 4 servings cooked white rice
- 1 tablespoon vegetable oil
- 1 small onion, minced
- 2 cloves garlic, finely minced
- 1 red chili pepper, finely minced (optional, to taste)
- 1 tablespoon chili powder
- 1 1/2 teaspoons cumin powder
- 330 g ground beef (12 ounces)
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1/2 teaspoon salt
- Wash and prep the lettuce and tomatoes. Shred the cheese. Cook the rice according to the package directions.
- Heat a frying pan over medium high heat. When the pan is hot, add the oil, onions, garlic and chili peppers. Sauté until the onions are soft and translucent. Add the chili powder and cumin and continue frying until the spices are very fragrant.
- Add the ground beef and sauté, breaking up the chunks with a spatula. Once the meat is cooked through, add the tomato paste, soy sauce, sake and salt. Stir vigorously to combine. Once all the liquid has evaporated, the meat is done.
- To assemble your taco rice, put down a serving of rice on a plate. Top with a quarter of the meat, followed by a quarter of the cheese. Finish by sprinkling some of the shredded lettuce and cherry tomatoes on top. Repeat with the rest of the rice and meat.
- Serve with your favorite hot sauce.