Okinawan Taco Rice with Cheddar and Crisp Lettuce

Ingredients

• 1 1/2 cups short-grain rice
• 1 3/4 cups water
• 12 oz ground beef
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 2 tbsp ketchup
• 1 tbsp soy sauce
• 1/4 cup water, for the beef
• 1/2 tsp kosher salt
• 2 cups shredded iceberg lettuce
• 1 cup grated cheddar cheese
• 2 tomatoes, diced
• 1/4 cup hot sauce or salsa, to serve

Steps

1. Rinse the rice until the water runs clear, then simmer it with the 1 3/4 cups water, covered, for 15 minutes and rest it for 10 minutes off the heat.
2. Brown the ground beef in a dry skillet over medium-high heat for 6 minutes, breaking it up, then add the onion and cook for 4 minutes.
3. Stir in the garlic, chili powder, cumin, and oregano for 30 seconds.
4. Add the ketchup, soy sauce, salt, and the 1/4 cup water for the beef and simmer for 3 minutes, until the beef is glossy and almost dry.
5. Fill bowls with hot rice and top with the beef, then the cheddar so it softens, then the lettuce and tomatoes.
6. Serve with hot sauce or salsa to spoon over at the table.

Allergen note: Contains milk, soy, and wheat from soy sauce.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.