Easy Taco Rice in 25 Seconds (Okinawan) #Shorts
Taco Rice is a popular Okinawan dish of taco meat served on top of rice and topped with cheese, lettuce, tomato and cilantro. It's super easy to make, I often make it as a quick lunch!
Check out the full recipe here:
Ingredients 3-4 servings:
300g/10 oz ground meat
1 onion
2-3 cloves of garlic
2-3 medium sized tomatoes
¼ head of iceberg lettuce
2 tsp chili powder
1-2 tsp paprika
1 tsp of cayenne (optional)
1 tsp of cumin
1 tbsp of oyster sauce
1 tbsp of sake
Steamed Rice
Tortilla chips
Cheese
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One Pot Cheesy Taco Rice #tacos #tacorice #yummy #easyrecipe #dinner #food
Taco Rice Recipe (Okinawan Taco Fillings Served on Rice) | Cooking with Dog
We are making an Okinawan dish Taco Rice, taco fillings served on steamed rice. The vegetables seasoned with the salsa are delicious!
How to make Taco Rice
(2 people) Cook Time: 20 minutes
150g Ground Beef and Pork Mixture or single ground meat (5.3 oz)
Garlic Infused Olive Oil or Vegetable Oil
1/2 tbsp Sake
1 tbsp Ketchup
1 tbsp Japanese Worcestershire Sauce or 1/2 tbsp Oyster Sauce
1 tsp Chili Powder Blend
2 tbsp Tomato-based Salsa
2 Lettuce Leaves
1/2 Tomato
1 tbsp Lemon Juice
1 tbsp Parsley Leaves, Chopped
Salt and Pepper
320g Steamed Rice (11.3 oz)
2 Potato Chips, thick sliced
15g Cheese (0.53 oz)
1/2 Avocado
Powdered Cheese
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
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Mexican Rice | Quick Rice Recipes | Spanish Rice
Mexican Rice
#MexicanRice #SpanishRice #QuickRiceRecipes #recipes #homecooking
Ingredients
Basmati Rice - 1 Cup
(Buy:
(Buy:
Tomato - 4 Nos
Garlic Finely Chopped
Onion - 2 Nos Finely Chopped
Chopped Green Capsicum
Chopped Red Capsicum
Chopped Yellow Capsicum
Chopped Carrot
Green Peas
Oil - 1 Tbsp (Buy:
Butter - 1 Tbsp (Buy:
Chilli Powder - 1 Tsp (Buy:
Salt - 1 Tsp (Buy:
Pepper - 1/2 Tsp (Buy:
Cumin Powder - 1/2 Tsp (Buy:
Oregano - 2 Tsp
Water - 2 Cups
Method:
1. Soak the basmati ricein water and keep it aside.
2. Blanch the tomatoes in hot water.
3. Once the tomatoes are blanched, let it cool, peel the skin.
4. Grind the tomatoes into a puree along with chilli powder
5. To a wide pan, add oil and butter.
6. Once the butter melts, add chopped garlic and onions.
7. Once the onion turns transparent, add salt, pepper, cumin powder and mix it.
8. Now add the washed basmati rice and mix it without breaking the rice.
9. Toast the rice for about 2 mins on medium flame.
10. Now add green capsicum, red capsicum, yellow capsicum, carrot, peas and mix gently.
11. Add the ground tomato puree and mix everything.
12. Add Oregano and saute the rice.
13. Finally add water, cover the pot, reduce the flame and let it cook for 20 mins.
14. Delicious Mexican rice is ready.
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Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
********
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