Okinawa Taco Rice Recipe

Name: Okinawa Taco Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Wash and prep the lettuce and tomatoes. Shred the cheese. Cook the rice according to the package directions.
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
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
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
Serve with your favorite hot sauce.

809

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 cherry tomatoes quartered, 100 grams white cheddar or mozzarella, shredded, 3.5 ounces, 4 cooked white rice servings, 1 tablespoon vegetable oil, and more.

Yes, Okinawa Taco Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Okinawa Taco Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions