A few weeks ago, we were visiting our daughter, Sarah, and she gave me the idea for a taco/rice skillet dinner. Then, my husband was watching a documentary about Okinawa, Japan, and it talked about “taco rice.” It was invented by the locals, for the American service men stationed there. They put taco meat and toppings on a bed of sticky rice.
Anyway, I thought it was a funny coincidence because I’d been tossing around the idea of making a version of this one-pan wonder. This isn’t quite the way they do it in Okinawa, but it’s quick and easy to prepare, and makes a lot. It’s also really tasty, so it’s a perfect family dinner. Top it with all the wonderful things you’d put on a taco.
Taco Rice Skillet
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- ½ cup chopped peppers (green, red, yellow, or combo)
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 2 cloves garlic, minced
- 1 cup long grain rice
- 1 ½ tablespoons taco seasoning
- ½ teaspoon salt
- 1 can (14 ounce) chicken broth
- 1 can (10 ounce) Rotel tomatoes
- 1 can (15 ounce) corn, drained
- 1 ½ cups water
- 2 tablespoon cilantro, chopped
- Fresh lime juice
- Salt and pepper to taste
- Shredded lettuce, tomatoes, cheese, sour cream, etc. for topping
- Sauté peppers and onions in olive oil until softened (about 5 minutes) over medium heat. Turn the heat up to medium-high, add ground beef, and stirring constantly, cook until well browned. Add minced garlic, and continue cooking two minutes more.
- Drain fat.
- Add rice, and mix in. Then stir in taco seasoning and salt. Add tomatoes, chicken broth, water, and corn. Stirring constantly, bring to a boil.
- Cover, and reduce heat to medium low. Simmer for 20 minutes. Watch carefully; if the liquid boils out too quickly, the heat is too high, and the rice won’t cook completely. The heat needs to be just high enough to maintain the simmer.
- Remove from heat, but leave covered for 5 minutes.
- Stir, add salt and pepper to taste, and top with chopped cilantro.
- Serve with a squeeze of fresh lime juice, and top with lettuce, tomato, cheese, and sour cream
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