2-3tablespoonssesame oilfor the stone bowls or cast iron skillet, if using
4cupscooked riceabout 2 cups uncooked rice
1cupshredded cheddar cheese
1/4cupcilantrominced 1/4 cup tomatoes, finely chopped
1/4cupred onionfinely chopped 2 tablespoons green onion, thinly sliced
Taco Seasoning (for this recipe)
1 1/2teaspoonsground cumin
1/4teaspoonchipotle or cayenne pepper
Prepare the Poached Eggs
Prepare a bowl with ice water and set to the side.
Bring a deep sided sauté pan filled with water to a boil.
Lightly salt the water when it comes to a boil, then lower heat to a simmer.
Crack an egg into a ramekin. Swirl the simmering water, bring the ramekin close to the surface of the water, and gently drop the egg in. Repeat with remaining eggs. Cook until the eggs are softly set, about 3 minute, then use a slotted spoon to transfer the eggs into the ice bath.
Set aside until ready to serve. If preparing in advance, keep in the refrigerator; this can be done the night before.
Drop in hot water to reheat right before serving.
Make the Ground Beef Taco Filling
Heat olive oil in a deep sided skillet over medium-low heat. Add the onions, and cook until translucent, about 3-5 minutes. Stir in the garlic, and cook for 30 seconds.
Add the ground beef and stirring to break down the meat to an even crumble, cooking for 3-5 minutes, or until the beef is browned. Season with soy sayce, taco seasoning (adding more or less to taste, and beef stock/water. Bring it to a simmer, and cook for about 5-7 minutes covered on low heat.
Assemble the Taco Rice Bowls
If using a stone bowl or cast iron skillet, lightly brush the bottom of the bowls/skillet with sesame oil. Press about 1 cup of rice in the bottom of each bowl.
Top the rice with ground beef, and place the stone bowls on stovetop burners. Heat for about 7-10 minutes, or until the rice begins to crisp; you should be able to hear it. Carefully remove from heat with oven mitts (the rice will continue to crisp up from the residual heat in the bowls).
Top with lettuce, cheese, cilantro, tomato, red onion, green onion, poached egg, and a sprinkling of furikake. Serve immediately.
Taco Rice Tips/FAQs
Where can I buy a stone bowl? I purchased my set of stone bowls (affiliate link) on Amazon.Can I make taco rice in a cast iron skillet? Yes! I would make the whole batch in a cast iron skillet if you want that bottom layer of crispy rice and serve it up family style.Can I make taco rice without a stone bowl or cast iron skillet? Absolutely. At its heart, taco rice is a humble dish, and in its original form does not require a special bowl or skillet. It's delicious served up on a regular plate.Can I use store-bought taco seasoning? Yes! The original taco rice was made with packets of taco seasoning, so definitely save a step and use that here if you wish.What is furikake? Furikake is a Japanese seasoning that is a delicious blend of sesame seeds, finely chopped seaweed, and salt, and is delicious sprinkled on everything from rice, to eggs, to taco rice! You can find it at Trader Joe's, and many grocery stores.