Taco Rice

Ingredients for 4 servings:

• 300 g sushi rice
• 3 iceberg lettuce leaves
• 2 tomatoes
• 1 avocado(s)
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp oil
• 500 g minced meat, mixed
• 2 tbsp tomato paste
• 2 tsp cumin powder
• 2 tsp coriander powder
• 1 tsp garlic powder
• 1 tsp paprika powder
• 1 tsp salt
• 1 chili pepper(s)
• 200 g grated cheese, e.g. Cheddar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

simple specialty from Okinawa

First, wash the rice and cook it in a rice cooker or in a saucepan with water according to the package instructions. Wash and chop the lettuce leaves. Wash and chop the tomatoes. Halve the avocado, remove the pit, peel it with a spoon, and cut into strips. Finely chop the onion and garlic. Finely chop the chili pepper. Heat the oil in a pan and briefly sauté the onion and garlic. Then add the ground beef and fry until crumbly. Add the tomato paste and chopped chili pepper and continue to fry, stirring. Finally, add the seasonings and fry for another 2 minutes. To serve, divide the cooked rice into 4 bowls, layer the ground beef on top, then cover with the lettuce and arrange diced tomatoes and avocado slices on top. Finally, sprinkle with grated cheese. Note: Taco Rice is known in Japan as a specialty from the southern Okinawa island group. According to legend, American soldiers brought tacos, among other things, back from their homeland. The Japanese took a liking to the filling, but couldn’t quite get used to tortillas as a filling side dish. So, quite pragmatically, they replaced them with the ubiquitous Japanese sticky rice – taco rice was born. With four servings, one serving has 590 calories.