Taco Rice

For those of you who don't know, Cody & I spent the last 3 years (and some change) in Okinawa, Japan. It was such a fun experience; we made some of the best friends in the world, traveled, got certified in SCUBA diving, drove on the wrong side of the road, and always had food adventures. There were lots of crazy Japanese food that we would try and some that we absolutely would not. (Pig snout anyone?)

Our dear friend, Keith, lived by this tiny little stop called King Taco. They sold the greatest taco rice in history. I love sticky rice as it is, so top it with taco-seasoned meat, lettuce, cheese, and loads of delicious hot sauce, you've got one happy Elizabeth. I serve the best New Mexican food in the history of life on a daily basis, and yesterday, it made me crave taco rice. Here is my vegan version!




Taco Rice
Prep Time: 10 minutes
Cook time: 15 minutes

3 cups medium grain white rice (or sushi rice)
3 cups water
3 tbsp Sushi Vinegar
1 tbsp sugar
1 1/2 tsp salt
1 package Boca Crumbles

Seasoning:
1 tbsp chili powder
2 tsp onion powder
1 tsp each ground cumin, garlic powder, paprika, oregano and sugar
1/2 tsp salt

Note: Use 3 tbsp of mixture for 1 package of Boca Crumbles. Keep in an airtight container as this will keep forever AND it has far less sodium than your commercial seasoning mix!

Toppings:
Lettuce
Veggie Cheese
Hot Sauce
Toffuti Sour Cream
Tomatoes (not in THIS household!)
Whatever else your heart desires!

1. To prep your rice, place all of it in a colander with a larger bowl underneath that fits. You're going to fill up with water so the rice in the colander is covered. Press the rice, swish it around, you'll notice the water becomes cloudy. You want to rid the rice of the starch for optimal stickiness! Remove the bowl underneath, drain, and repeat this process until your water is clear.

2. Cook in a rice cooker or in a medium pan over medium heat. You want to steam the rice until there is no water left.

3. While the rice is cooking, add your Boca Crumbles to a large pan over medium heat. Add a tablespoon or two of water to make sure it doesn't stick to the bottom. When the crumbles are heated through, sprinkle with 3 tablespoons of the seasoning. Stir to incorporate well. Add more water by the tablespoon if it appears too thick.

4. When your rice is out of water, remove from heat. In a small bowl, combine the sushi vinegar, sugar, and salt. Mix until well combined. Add to the rice one tablespoon at a time.

5. Arrange your rice on a plate, top with meat, then all your toppings. Enjoy with chopsticks or forks for those of you who aren't quite there yet. :)



This really came out so good. I wanted a second bowl, but I had some delicious dessert waiting for me thanks to me chia seeds from Living and Loving in L.A. and a great recipe for Chocolate Chia Seed Pudding from Love Veggies and Yoga.

I can't believe 2010 is tomorrow. I'm not quite sure where 2009 went, let alone this entire decade! I have so many things to look forward to next year: my high school reunion...my baby sister & best friend's wedding (two totally separate weddings...)...Manchester Orchestra...more school...and hopefully a marathon with the sister-in-law. I won't be running by her side because she's so darn fast, but I'm hoping we can run one together because I need the motivation and she's got it!

I hope you all have a wonderful end to 2009 and an even better beginning to 2010.