Friday, May 18, 2012

Taco Rice

Sometimes there are really weird food combinations in Okinawa. Corn on pizza, mayonnaise and fried egg on literally everything, even habu snakes in bottles of sake.... the list goes on and is just as varied. One dish I had never heard of but have thoroughly enjoyed since arriving here almost 2 years ago is Taco Rice.

As simple as it sounds, the Okinawans will gussy it up with local flavor- including everything I listed above- except thankfully no habu snakes in sake have come anywhere near this dish in my experience! I've seen other variations that included pieces of avocado on top, salsa, scrambled egg omelette, just to name a few.

For me, I like the originals. Warm, white rice. Cool, crispy lettuce. Spicy beef. Melty cheese. Minced cilantro. It's hard to beat simplicity.

Like the Okinawans, you could add basically whatever you like to the base ingredients. It's a wonderful variation from regular ol' tacos.

Taco Rice

a Butter than Toast original

1 cup dry rice
1 pound ground beef
1 packet taco seasoning, or enough homemade mix for 1 pound beef
1/2 onion, diced
1.5 cups shredded lettuce
1/2 cup shredded cheese
1 onion, diced
cilantro for garnish, diced

Cook the rice according to your preference and brand directions- stovetop or rice cooker. While the rice is cooking, brown the beef, then drain extra grease that renders. Make it taco-y however you like and add onion, stir to coat beef and onions with all taco seasoning. Once the rice is done, layer from bottom up: rice, lettuce, beef, cheese, toppings. Drizzle with mayo if you like, dish up and enjoy!

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