Mickey's Okinawa Taco Rice and Cheese TRC

Total Time
Prep 15 mins
Cook 15 mins

After much trial and error, I've finally got it.

Ingredients Nutrition

  • 2 lbs 80% lean ground beef (80/20, the cheap kind in the tube is best)
  • 1 12 ounces mccormick mild taco seasoning
  • 14 cup old el paso original taco seasoning mix
  • 1 12 teaspoons Accent seasoning (Mickey's secret ingredient. It will not taste the same without it)
  • 2 cups white rice (uncooked)
  • 5 12 cups water
  • 1 lb shredded mild cheddar cheese (large shreds, find the one that looks like government cheese)


  1. Put the white rice and four cups of water in the rice cooker, add 1 teaspoon of Accent flavor enhancer, stir and cook.
  2. Brown the ground chuck, drain most but not all the grease.
  3. Mix the two types of taco seasoning in a bowl with 1 1/2 cups of water, add 1/2 teaspoon of accent flavor enhancer, stir and pour over ground beef. Simmer for five minutes.
  4. Place steamed rice in large casserole pan, spread taco meat over rice, top with cheese.
  5. Serve on paper plate with plastic spoon for full effect. Top with favorite hot sauce.
Most Helpful

My husband was stationed at Camp Hansen in 1988-89. We've been trying to make Taco Rice for decades and this recipe is a winner! He remembers the original being a bit spicier but we added Sriracha sauce and that did the trick! Also, I used Dynasty Jasmine rice, from the ethic foods aisle in the grocery and just followed the package directions. It has a nice sticky texture. Excellent reproduction

Natalie C. August 31, 2015