Guys, we are a DIVIDED COUNTRY. But you knew that, right? I’m not talking about Congress or politics or any divisive issues (phew, right? scared you!) — I’m talking about what I’m always talking about. My favorite thing to talk about. Food.
Maybe it’s because I’ve lived in a couple of different parts of the country by now, but I feel like there is a huge variance in the food preferences of the people I know. I have friends who eat very healthy, organic, largely vegetarian diets, and I have friends who wrinkle their noses in disgust at the idea of using reduced-fat dairy products. I have friends who enjoy a wide range of ethnic cuisines — Korean, Thai, Ethiopian, Japanse — and friends who have little interest in straying from traditional American cooking.
Personally, I eat everything (enthusiastically!). And I never really gave much thought to how much people’s diets/food preferences varied until I started this blog. See, I want to share recipes that EVERYONE IN THE WORLD WILL FALL IN LOVE WITH, but the thing is, that’s just not possible. Sometimes I’ll post a recipe that my husband and I loved — one that I’m really excited to share — but at the same time, I’ll have this little moment of doubt where I think, “So-and-so wouldn’t like this at all.” I guess it comes with the territory?
Now this taco fusion rice is something we loved (and something I’m really excited to share), even though I could name at least ten people I know who wouldn’t have any interest in eating it. However, I know at least two people who would capital-L LOVE it: my mom and dad. So this one’s for them — now get in the kitchen, guys!
TACO FUSION RICE (barely adapted from Cassie Craves)
2 tsp vegetable oil
3 cloves garlic, minced
1/2 onion, chopped
1 pound lean ground beef
1/4 cup soy sauce
1 tbsp chili powder
1 tsp ground cumin
1 tsp freshly ground black pepper
4 cups cooked rice
Taco toppings as desired (I used shredded lettuce, diced tomatoes, and grated cheddar cheese)
1. Heat vegetable oil in skillet over medium heat. Add garlic and onion and saute until onions are barely soft, 5-6 minutes. Add ground beef and break it into small chunks. At this point, you can drain your beef in a colander if you want to get rid of some extra fat, but don’t rinse it, or you’ll lose the flavor.
2. Once meat is cooked, add soy sauce, chili powder, cumin, and pepper. Let simmer a few minutes until liquid reduces.
3. Spread 1/2 to 1 cup rice on each plate. Top with seasoned beef, then with lettuce, tomatoes, cheese, etc.
I’m on record as hating the phrase “on steroids” to describe something that’s been amped way up in intensity, but I feel like it’s appropriate here — this is taco salad on steroids. It’s between “pretty” and “very” spicy, and that soy sauce gives it a perfect salty, flavorful kick. This is the kind of meal you don’t eat, you inhale.