Taco Rice

I spotted this recipe in the Summer 2011 Penzey's Spice Catalog.  Besides offering spices for sale, they also feature different recipes using their spices.  This recipe uses thier taco seasoning, but I just used my own. 

This was very good!  I used brown rice, extra-lean ground beef (97% lean, I think), and light sour cream.  This was popular with the whole fam.  I put everything in separate bowls on the table, and everyone could dish up as much rice, meat, and toppings as they wanted.  I will definitely make this again.  Add whatever toppings you want; be creative!

Taco Rice is actually a Japanese dish, surprisingly!  Actually, it comes from Okinawa.  Check out this Wiki article.

(Update 3/18/2013: I've made this many times since I first posted it, and my whole fam loves this.  I took new photos last time.)

Taco Rice

from Penzey's Spices

2-4 cups cooked rice (I used brown)

1 lb. ground beef or turkey

2-4 Tablespoons taco seasoning

3/4 cup water

Toppings:

salsa

shredded lettuce

shredded Cheddar cheese

chopped onion

sliced black olives

diced avocado

chopped tomatoes

sour cream

1.  Heat a large skillet over medium-high heat.  Add ground beef or turkey and cook for 5-10 minutes or until nice and browned, breaking it up into chunks and stirring to brown all sides.  Add the taco seasoning, cook, stirring, for a minute.  Add water, stir to combine, reduce heat to medium, and cook 8-10 minutes until most of the water has been cooked away but mixture is still saucy. 

2.  Serve the taco meat over rice, and top with any and all desired toppings.  Enjoy!

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