Directions. Season ground beef with adobo, black pepper, and meat tenderizer. Heat a large pan to low-medium heat and add seasoned ground beef. Add olive oil, sazón, tomato paste, tomato sauce, sofrito, green olives, cubed potatoes, and chopped carrots. Cover pan and cook on low-medium heat until ground beef is browned, stirring occasionally. Assemble the bowls with the rice, shredded cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil. Top with the toasted peanuts, sesame seeds, and avocado, if using. Drizzle bowls with half the dressing and serve the rest on the side along with tamari and sriracha, if desired. How to Make Mexican Rice: Whisk together warm water, minced tomato, Caldo de Tomate, onion powder, chili powder, and black pepper. Set aside. Share on Pinterest. Heat olive oil in a medium non-stick saucepan over medium heat. Add rice and saute until opaque and lightly golden, about 2 – 3 minutes. Add garlic and saute 30 seconds longer. In a medium saucepan, cook the bacon over moderate heat, until browned, about five minutes. Add the onion and adobo seasoning and sauté for five minutes, until the onions are just beginning to 3. Chicken Empanadas. Costa Rican Empanadas are typically made with corn dough and filled with chicken, but the options for fillings are endless. Empanadas are deep-fried or baked and served hot, making them an excellent snack or appetizer. Chicken Empanadas are by far the most popular type of empanada in Costa Rica. On medium-high heat, cook the marinated Bulgogi meat in a skillet. Place all the prepared ingredients on the table/kitchen bench and get ready for rolling. Put some warm water in a large bowl and soak a rice paper sheet in it until it softens (5 to 10 secs). Be careful not to tear the rice paper by over softening. .

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