This rice recipe complements the chicken adobo from yesterday really well…
- 2 cups jasmine rice, cooked al dente, cooled and kept aside
- 2 tablespoons peanut oil
- ½ cup pancetta, chopped
- 6 to 8 garlic cloves, grated
- 4 green onions, chopped
- ½ cup cilantro, chopped
Heat a wok like pan with the oil. Add the pancetta and sauté on medium heat for 4 to 5 minutes. Add the garlic and green onions. Saute on medium heat for 30 seconds. Add the cooked rice and sauté on medium heat for 5 to 6 minutes. Add salt and cilantro. Check for seasonings and serve with the adobo chicken.