Instructables
Picture of Taco Rice
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Taco Rice is fast and easy. It can be a snack for many, a lunch or dinner, and makes for good leftovers as well. My first experience with taco rice was actually in Okinawa while serving in the Marine Corps. After a hard night of drunken debauchery, nothing tasted better on that long walk back to the barracks than a serving of taco rice.
 
 
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Step 1: Ingredients

Picture of Ingredients
Taco rice is simply:

White rice
Ground meat
Shredded cheese
Taco seasoning

Cooking utensils:
Medium sauce pan
Large spoon or spatula
Measuring cups

Note: I used ground turkey meat for this instructable which is why I used a little vegetable oil to help brown the meat. I prefer ground beef, but was out. You wouldn't need the oil when cooking ground beef.

Step 2: Cook the rice

Rice is kinda hard to mess up, but there are some of us who are picky. I don't like my rice wet, not fully cooked, or over cooked. I prefer it to be sticky and somewhat dry.

The typical ratio is 2:1 water to rice which is where I'd start. 2 cups water to 1 cup rice.
Bring water to a boil and then pour the rice in and cover.

Step 3: Cooking the meat

Brown the meat and break it apart to your liking.
Following the directions on your package of taco seasoning, add the water (3/4 cup to 1 lb. of meat).

In this instructable, I "eyeballed" my amounts for the sake of having just enough for lunch.
After adding the water, add the contents of your taco seasoning

Stir and bring to a boil, then reduce the heat and cover.
Watch to make sure it's not getting over cooked. If it's already very thick, remove from the heat.

Step 4: Finishing up

Once your rice is cooked to satisfaction, spoon a hardy layer into a dish.
Do the same with the meat and then the cheese respectively.

You may now garnish to your liking with sour cream, hot sauce, tomatoes, or salsa.

Enjoy!
Great stuff! I was on Futenma, and there was a place called "My House" at the hill before the gate. I loved the taco rice there! Thanks for sharing.
Holy canoli, My House was the best. I was stationed at Futenma as well and loved going there at night. Hated the walk up the hill to the base though....

The best was getting the meat that was at the bottom of the pot. All the spices were so intensified and so good. That was the perfect meal after a long night.
omg My House Taco Rice after Club Alabama! Planning to eat some today
Does this keep well/ make for good eats when reheated?
bobdog3 years ago
Ohhhhh man, the yakisoba joint outsiide of Camp Hansen *drools* That place was the best, there was another one near Kadena that used thick noodles and a red/orange sauce that was yuck. The O club at Hansen made the best SOS ive ever had too. (This was 1979, so your results may have varied) I miss the Ishikawa market too. *goes to search for recipes*
I have tried to re create the wonderful dish I too discovered in Okinawa, I was at JWTC for almost my entire time but outside of Camp Hansen next to the shan gri la was the best taco rice and cheese joint on the island. i can't figure out why i can't make it just like over there.BTW if you have a recipe for yakisoba you can send it on over .
I was also a huge Taco rice w/cheese fan, in Kinville (just outside Camp Hansen back in 89). You coulnd't find a better snack when you had the munchies while heading back onto base. If you still had some left when you made it back to your barracks, your freinds would always be glad to finish off the rest. Wow, brings back memeories.
dentsinger (author)  theoriginalCooch5 years ago
Wow, I might have been there with ya. I was probably in country though 89. I was in Fox 2/3 from KMCAS Oahu, HI
I was with 3/9, 1st Mar. Div. (motor T - out of Camp Pendleton, Ca.) then was temporarily attached to MAGTAF89 (as duty driver)shortly before heading back to Cali. I spent 6 months in Oki on that deployment (as i was gettin short), but was stationed on Camp Kinser for 1 1/2 years earlier in my tour - from early 86 to mid 87 with 3rd FSSG (and lived off base in japanese appartment complex - also had a car). I did a lot of clubbing in Oki during that time. Due to the previous duty there (and experience on Island) I was chosen to give 1st time officers and visitors tours of the Island ( mostly took them to other base Officers Clubs, while I waited in van, jeep or hummer).
dentsinger (author)  theoriginalCooch5 years ago
K, I knew more than likely you were with 9th Mar Div. I was a three pump chump. That's pretty cool you got to live off base though.
dentsinger (author)  corporalandnurse6 years ago
The taco rice I remember was definitely a grease bomb it seemed. I remember sitting inside the place and watching them steam the rice. The yakisoba I remember was from the chow hall on Camp Hansen and yes it was the bomb as well. Look up the wiki on yakisoba and it actually mentions Camp Hansen serving it daily for the Marines. Also though it gives a hint to the recipe ;)
jon1233216 years ago
(removed by author or community request)
dentsinger (author)  jon1233216 years ago
And I actually ate the store bought version for lunch today! It's by far nowhere near as good as correctly made taco rice.
(removed by author or community request)
dentsinger (author)  jon1233216 years ago
No, the store bought kind I've tried is Knorr brand 'fiesta sides' which comes in a pouch. A wiki on taco rice states "Legend has it that the dish was created in the 1960s by a local chef in Kin, Okinawa, home to one of the United States Marine Corps bases..." Kin-ville (aka sin-ville to us jarheads) is now known as Kin-Cho which is like saying it's no longer a town but a city. Long time ago though, so probably nothing will taste as good as nostalgia.
nc5276 years ago
thx to you this taco rice will be all over greenville NC.me and my mom made it for dinner and now itll be served at a house warming party!
llamafur6 years ago
i did this once with ham, i called it "taco ham" it has a cool ring to it.
robgonzo6 years ago
Sounds tasty. I'll bet you could do it in one skillet if you added the water and rice to the skillet after cooking the meat.