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.
- 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
In a large skillet, over medium heat, sauté
1 tablespoon canola oil
½ cup chopped sweet peppers (green, red, yellow, or combo)
1 medium onion, chopped
Turn the heat up to medium-high, and stirring constantly, add
1 pound ground beef
Cook until well browned (5 to 7 minutes).
Add
2 cloves minced garlic
Continue cooking two minutes more.
Drain fat.
Add
1 cup rice
Then stir to incorporate.
Mix in
1 ½ tablespoons taco seasoning
½ teaspoon salt
Add
1 can (10 ounce) Rotel tomatoes
1 can (14 ounce) chicken broth
1 ½ cups water
Mix until combined.
Stir in
1 can (15 ounce) corn, drained
Stirring constantly, bring to a boil. Cover, and reduce heat to medium low. Simmer for 20 minutes. Watch carefully; if the heat is too high, the liquid will boil out too quickly, 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
2 tablespoons chopped cilantro.
Sprinkle with fresh lime juice, …
… dish onto a serving platter, and …
… garnish with shredded lettuce, cherry tomatoes, grated cheese, sour cream, sliced olive, chopped avocado, crushed corn chips, etc.
Dinner is served!