Easy taco rice
The history of taco rice is one of practical simplicity. After the Second World War, the islands of Okinawa became host to a number of US military bases, many of which remain today. Taco rice dates just to 1984, from a eatery called Parlor Senri in Kin Town, just outside the Camp Hansen military base.
Surplus rations of taco seasoning were sold into the communities surrounding the base and, as the shells and tortillas American-style tacos, Gibo used rice instead and taco rice was born. The dish soon became a huge hit with both locals and US service personnel alike.
I think this simple dish is one every Australian family should embrace. It's easy, delicious and infinitely customisable. In the version pictured I've added fried bitter melon and also served it with some chipotle hot sauce.
Cooking time
<30min
Serves
4-6
Ingredients
- 2 tbsp vegetable oil
- 500g beef mince
- 1 tomato, diced
- 1 brown onion, diced
- 1 packet taco seasoning
- 1 tsp sugar
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dashi powder or chicken stock powder
- 8 cups warm, cooked short-grain rice
- 4 cups grated cheese
- 6 cups finely shredded iceberg lettuce
- 1red onion, sliced
- 2 ripe tomatoes, halved and sliced, to serve (or quartered cherry tomatoes)
- 1 cup mild salsa, to serve
Method
- Heat a large frying pan over medium heat and add the beef mince. Fry for a few minutes until well browned, then add the diced tomato, onion, taco seasoning, sugar, cumin, paprika and stock powder. Bring to a simmer and simmer, stirring occasionally until the liquid has evaporated and the mixture is flavourful.
- Place a mound of rice on a plate and top with some of the mince. Scatter with cheese, lettuce, red onion and tomato, and serve with the salsa.
