You are here: Home/Meal Type/Main Dishes/ Taco Rice
by Liza Agbanlog14 Comments
My oldest son went to Japan over the Christmas break. He spent most of his time in Osaka but went to visit Okinawa for couple of days. While in Okinawa, he was able to try some of the island’s famous dishes like Okinawan soba and taco rice. Taco rice is so popular amongst the Okinawan people; even schoolchildren have it in their bento box for lunch.
Taco rice is the Okinawan adapted version of the Mexican dish, taco. It consists of cooked seasoned ground beef spread over a bed of rice and then topped with shredded lettuce, chopped tomatoes and shredded cheese. Salsa and sour cream may also be added.
For this recipe, I used the store bought taco seasoning to flavor my ground beef. The cooked beef was tasty and delicious. Eating it with rice was already good. Eating it with shredded lettuce, cheese, tomatoes, salsa and sour cream was even better. Yummy 😀
Heat the oil in a pan over medium heat. Add the beef and sauté until it has browned, around 5 minutes.
Add taco seasoning and stir to combine flavors.
Add water; bring to a boil. Lower heat and simmer uncovered for 10 minutes, stirring occasionally. Remove from heat.
To assemble one serving of taco rice, place 1 cup of rice on a plate. Top with seasoned beef, followed by shredded lettuce, cherry tomatoes and shredded cheese.
Serve with salsa and sour cream.
Enjoy!
Previous Post: « Easy Clam Soup
Next Post: Tofu Steak with Fresh Salsa »
Reader Interactions
Comments
Justin Turner
My family has been making this since the 80’s and I never knew what it was called, glad to see it actually quantified here.
about halfway into the 90’s though we swapped the Lettuce for Sweet pea’s and never looked back
Reply
Maggie
I wish you could have some soba, it is so delicious!! My husband and I joked about taco rice when we first got here but it soon became a staple I’m our house (coming from Cali we always have taco fixin’s laying around). They do Mexican a little different around here, I had a burrito that was smothered on Italian dressing and sliced garlic…it was good, but odd!
Reply
Liza
Hi Maggie, Thanks for writing:) Yeah,my son was still raving about the Okinawan soba. He said it was really delicious. As for taco rice, he even suggested topping it with Japanese curry, something worth trying in the future 🙂
I’m always looking for a different idea for leftover taco meat. This is happening for my lunch today – thank you!
Reply
Liza
My pleasure 🙂
Reply
Charmyka
I tried this today. I substituted ground turkey & brown rice. I omitted the lettuce and tomatoes (I didn’t have any) and added some avocado dressing I made and it was delicious.
Reply
Liza
That’s wonderful! Sounds delicious 🙂
Reply
Sandy
I have been making “Japanese Tacos” for 15 years. We let students from Japan stay in our home while going to the university to study English. Tacos were a staple in our house and one of the students said, “Tonight, I will make you Japanese tacos.” Everything was the same except he used rice. My family has made them ever since then. However, mine have never looked as beautiful as yours do!!!
Great picture! I love taco rice, but I have the advantage of living in Okinawa 🙂 If you want a more local twist- try adding some corn (weird, I know, but they put it on everything), diced cucumbers or flavored mayonnaise dressings on top! I like ’em plain though, and yours looks delish!
Reply
Liza
Hi Jordyn, Great idea! I’ll try it next time. Thanks 🙂
These beef and rice tacos with bell peppers and onions are quick and easy — just what you need after a busy day. Top with your favorite taco toppings such as sour cream, chopped red onion, and shredded lettuce and serve with lime wedges on the side.
The home made tortillas, the juicy flavorful meat, and homemade slasa and guacamole make a huge difference in the composure of a taco. As an added bonus, authentic Mexican tacos always come with amazing home made chips, salsa, rice, and beans.
Start with a big basket of chips. Use two kinds if you can find them; I used corn and blue corn. Add sliced limes, cilantro, salsas, a hot Queso dip, creamy guacamole, pico de gallo, sliced jalapenos, lettuce, and cheese for the condiments. I like to warm the tortillas in a damp kitchen towel in the microwave.
To keep tacos from being too high in calories, fat, and salt, consider using these ingredients only in moderation or avoiding them altogether: fried shells, like hard corn tortillas or frybread. fried meats and seafood. fried vegetables.
Not enough people use cilantro. Iceberg lettuce can be refreshing in a burrito, but when it comes to tacos, cilantro, onion and lime are king. I know Tex-Mex enthusiasts love their dairy on a taco. Big pinches of cheddar cheese that lack flavor or the ability to melt.
Taco rice (タコライス, takoraisu) is a popular example of modern Okinawan cuisine. It consists of taco-flavored ground beef served on a bed of rice, frequently served with shredded cheese, shredded lettuce, tomato and salsa.
One of the main differences between these two rice dishes is that Mexican rice is fluffier and tends not to stick together. Whilst Spanish Rice is known for that rich yellow color, Mexican Rice is best known for its reddish orange hue that it gets from being cooked with cumin.
Ask any Mexican what a taco is and chances are good that the response will be something along the lines of “Any food you put in a tortilla.” That's why you have cajeta tacos (a milk-based caramel sauce) or even salt tacos. Ultimately, the decision to include cheese in tacos is a matter of personal preference.
Lime is probably the most essential of authentic Mexican taco toppings. A squeeze of lime adds a dash of acid that brings out the other flavors in a taco beautifully. Onions, cilantro, pico de gallo, sliced radishes or cucumbers, avocado, and chili peppers are also standard toppings for authentic tacos.
It's always a good idea to include something meaty, like ground beef, slow-cooked shredded chicken, or spicy shrimp. Saucy black beans or canned refried beans are also hearty options. Sautéed or grilled peppers and onions are a great vegetable-forward filling to include.
If you want truly an authentic experience, you want to provide your guests with options like refried beans, salsa made from tomatoes, onion, and cilantro, guacamole, pico de gallo, rice, and hot sauce. Cheese is an important part of Mexican food.
Lime is probably the most essential of authentic Mexican taco toppings. A squeeze of lime adds a dash of acid that brings out the other flavors in a taco beautifully. Onions, cilantro, pico de gallo, sliced radishes or cucumbers, avocado, and chili peppers are also standard toppings for authentic tacos.
The most common toppings that you will find for crispy tacos are shredded lettuce (romaine or iceberg lettuce), finely shredded cabbage, sliced or chopped tomatoes, and onions (white onion is more popular than red onion).
Introduction: My name is Nathanael Baumbach, I am a fantastic, nice, victorious, brave, healthy, cute, glorious person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
Justin Turner
