Take a trip across the globe with this taco rice recipe inspired by our time in Okinawa, Japan! It’s an easy dinner or healthy meal prep that will win a spot in your weekly rotation after your first try.
Okinawan Taco Rice
When reading the menu at an authentic Japanese restaurant here in Okinawa for the first time I was surprised to see several versions of “Taco Rice” on the menu.
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I didn’t exactly expect to be getting “taco” anything at a restaurant with sushi!
From what I gather, Okinawan Taco Rice dates back to only 1984. Surplus taco seasoning had been sold from the numerous bases here on the island, and a restaurant in Kin is credited with “inventing” taco rice.
Why This Taco Rice Recipe Is Perfect For Meal Prep
For a recipe to be a good fit for meal prepping, it must reheat well and retain its original flavor and texture.
For example, crispy seared tilapia is not going to be crispy anymore after a night in the fridge, and the microwave in the break room won’t bring it back.
When writing my meal prep e-cookbook, reheat-ability was the biggest thing I considered when adding a recipe!
This taco rice recipe is great for meal prep– because hamburger and rice check all the meal prep-able boxes.
Of course, you’ll need to separate your cold toppings in another container prior to reheating, but the hot part of this recipe is a meal prepper’s dream!
I recommend these glass containers from Target or this plastic Rubbermaid set from Amazon for meal prep storage. See my post on meal prep must haves for a complete list!
When meal prepping, we make sure each recipe has a protein, carb, and vegetable. Taco rice checks those boxes too!
Ground beef or turkey serves as the main source of protein, rice as the carb, and all the side salad goodies get you a serving or two of veggies!
Related: Teriyaki Garlic Meatballs
Ingredients For Taco Rice
- 1 lb ground beef or turkey
- Taco seasoning packet or 2 tbsp homemade taco seasoning
- 1 ½ cups jasmine rice
- Southwest salad mix or shredded lettuce
- Optional toppings: cheese, guacamole, corn salsa, tomato salsa or pico de gallo, sour cream, jalapenos, onions, etc!
Step by step: How To Make Taco Rice
Rinse jasmine rice until water is no longer cloudy. Add to instant pot with 1 1/2 cups water.
Cook in instant pot on high pressure for 3 minutes, followed by 10 minutes of natural pressure release.
Brown ground beef or turkey.
Carefully drain grease.
When it’s almost done, add taco seasoning to around ⅓ cup of hot water and pour into the pan. Let meat + seasoning simmer until thickened.
Mix salad mix and prepare any extra toppings.
Place rice, meat, cheese, and any other toppings that will be reheated into one container, and those that will stay cold into another. Eat with a fork or tortilla chips. Enjoy!!
“So whether you eat or drink or whatever you do, do it all for the glory of God.” 1 Corinthians 10:31
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