Taco Rice (Low Sodium)
Savoriness of tomatoes and soy sauce make up for less salt!
- Nutrition facts are for one serving.
- Adjust the amount of chili powder as desired.
Ingredients(Servings: 2)
Directions
- Mince up the onion. Julienne the lettuce into 5 mm (0.2 in.) strips. Cut the tomato into 1 cm (0.4 in.) cubes.
- Place the garlic and oil into a fry pan over medium heat, once the garlic becomes fragrant, add in order the onion and ground meat, continue to saute. Once cooked through add in the chili powder, continue to saute, add in (A) and saute all together.
-
Divide the rice equally onto two plates, place the lettuce and (2) in the middle of the rice and then sprinkle on the tomato and cheese.
Cooking Basics
Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.
1.
Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.
2.
Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.
3.
Leave the rice in the colander for about 30 minutes to absorb water.
4.
Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.
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