Taco Rice

Taco seasoning:

1 tablespoon smoked paprika

2 teaspoons ground cumin

1 teaspoon crushed red pepper flakes

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1 teaspoon kosher salt

Meat:

1 tablespoon neutral oil, such as canola or grapeseed

1/2 yellow onion, cut into 1/2-inch pieces

1 green pepper, cut into 1/2-inch pieces

1 pound ground beef

Salsa:

3 tomatoes on the vine, cut into 1-inch pieces

1 jalapeño, seeds and ribs removed

1 garlic clove

1 teaspoon ground cumin

1/2 teaspoon kosher salt

Topping:

2 cups freshly cooked Japanese rice (page 00)

4 fried eggs

1 avocado, sliced

1/2 head of romaine, thinly sliced

1/2 cup fresh cilantro leaves

1. Make the taco seasoning: In a small bowl, combine the chili pepper powder, cumin, chili pepper flakes, garlic powder, onion powder, dried oregano, smoked paprika, salt, and pepper. Mix well and set aside.
2. Cook the meat: In a medium skillet, heat the canola oil over medium-high heat. Add the onion and pepper, and cook until softened, about 5 minutes. Add the ground beef and cook, breaking down the beef, until browned, about 10 minutes. Sprinkle the taco spice mixture over the beef and mix well. Add 1/3 cup of water and bring to a simmer. Cook over medium heat until all the water has evaporated, about 10 minutes. Taste and season with more salt if needed.
3. Make the salsa: To a food processor or blender, add the tomatoes, jalapeño, garlic, cumin, and salt. Pulse or blend until all the ingredients are finely chopped. Transfer to a bow and set aside.
4. Divide the rice among four bowls (about 1/2 cup per person). Top with the taco meat, fried egg, avocado, romaine lettuce, and cilantro leaves. Drizzle with about 1 tablespoon of salsa.