For people who live in rice-growing countries, and especially for those who eat rice three times a day by choice, the best rice of all is plain steamed. If you proceed to cook it further in the oven, as you will do if you are influenced by foreign recipes, then for purists you are overcooking it.
The recipe that follows is respectfully dedicated to such purists, for here the rice is served in a separate bowl and everyone can help themselves and mix it with their adobo.
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