Taco Rice

I first heard about this recipe when my friend Jessie posted about it in one of her weekly meal plans. She mentioned how much she and her husband loved it, and her sentiment was echoed by a bunch of people on Tasty Kitchen, where this recipe was originally posted. I definitely wanted to try it, but I couldn’t help but wonder exactly what it was that people were raving about – what exactly it was that made it so amazing. I mean, it’s taco rice, right? Nothing special.

Except that IT IS. And I think I know what makes it so amazing: It’s the soy sauce. There’s something about the combination of the salty, savory soy sauce with the spicy Mexican seasonings that is just…well, it’s magical. That’s what it is.

I loved the story behind this recipe, too. Apparently a Japanese chef created it for all of the American soldiers stationed in Okinawa in the 1960s. He took the Americans’ love of tacos and combined it with one of the most popular ingredients in Japanese food: rice. And this delicious fusion dish was born.

I promise you will LOVE this one.

Taco Rice

from Tasty Kitchen

1 tablespoon vegetable oil

3 cloves minced garlic

1 onion, chopped

1 pound ground beef

3 tablespoons soy sauce

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon table salt

1 teaspoon freshly ground black pepper

4 cups steamed (long grain, instant, or sushi) rice (I used instant cooked in chicken broth)

Shredded lettuce, chopped tomatoes, salsa, sour cream, and queso blanco or shredded mozzarella for topping

1. Heat the vegetable oil in a saute pan over medium heat. Add the garlic and onion and saute until the onions are barely soft. Add the ground beef and break it into small chunks.

2. Once the meat is cooked, add the soy sauce, chili powder, cumin, salt, and pepper. Let this simmer until the liquid reduces.

3. Spread 1/2 to 1 cup of the steamed rice on each plate. Top with the seasoned beef. Top with shredded lettuce, tomatoes, cheese, and salsa, and finish it off with a dollop of sour cream.