Okinawa Taco Rice

13 ingredients
5 steps

Ingredients

  • 8 cherry tomatoes quartered
  • 100 grams white cheddar or mozzarella, shredded, 3.5 ounces
  • 4 cooked white rice servings
  • 1 tablespoon vegetable oil
  • 1 onion small, minced
  • 2 cloves garlic finely minced
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons cumin powder
  • 16 ounces ground beef
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce
  • 1 tablespoon sake
  • 1/2 teaspoon salt

Directions

  1. 1
    Wash and prep the lettuce and tomatoes. Shred the cheese. Cook the rice according to the package directions.
  2. 2
    Heat a frying pan over medium high heat. When the pan is hot, add the oil, onions, garlic and chili peppers. Saute until the onions are soft and translucent. Add the chili powder and cumin and continue frying until the spices are very fragrant.
  3. 3
    Add the ground beef and saute, 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.
  4. 4
    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.
  5. 5
    Serve with your favorite hot sauce.

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