Taco Rice Bowl (Okinawan-Style)

In a large skillet over medium-high heat, cook the ground beef and diced onion together, breaking up the meat with a wooden spoon, until the beef is completely browned and no pink remains, about 6-8 minutes.

Drain off all the fat from the pan completely.

Measure the reserved tomato juice and add enough water to make exactly 2.5 cups of liquid.

Add the tomato juice mixture to the skillet along with the drained tomatoes, rice, and taco seasoning. Stir everything together well.

Bring the mixture to a boil, then cover the pan and reduce heat to low. Simmer for 25 minutes until all liquid is absorbed and rice is tender. (Don't lift the lid during cooking — this releases the steam needed for proper rice texture.)

Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

Serve in bowls topped with shredded cheese and fresh lettuce.