Around the world in 2 bowls

There are few things more comforting than a great ulam on top of a steaming bowl of rice. Rice bowls hit all the checkmarks of a perfect weeknight dinner:

KAWALIDON

Ingredients:

1 (425 g) pack Purefoods Heat & Eat Lechon Kawali, cooked according to package directions, sliced

2 cups donburi or tonkatsu sauce 1 (120 g) pc. onion, sliced 1 (75 g) pc. onion leek, sliced

4 pcs. Magnolia brown eggs, beaten

4 cups cooked rice Procedure:

1. Heat donburi sauce in a sauté pan. Add onion and leeks. Add beaten eggs and

MEXICAN CHICKEN RICE BOWL

Ingredients:

1/2 kg. Magnolia Chicken Station Chicken Breast Strips

3 tbsps. t aco seasoning

1 tbsp. Magnolia Coconut Oil or Vegetable Oil

1(100g) pc. green bell pepper, sliced

1/4 cup St ar Margarine Garlic 5 cups cooked rice 1 (50 g) pc. tomato, chopped

1/2 (165 g) pack Magnolia Cheezee, shredded Procedure:

1.Rub chicken with taco seasoning.

2. Heat oil in a pan and they’re versatile, delicious, and most importantly, mean less dishes to clean. They’re also perfect to bring to work or school for lunch on the go. simmer for two minutes.

2. Portion rice into five bowls and top with cooked lechon kawali slices. Drizzle with sauce to finish.

Makes 4 servings. sauté seasoned chicken for 4 minutes or until cooked through. Add red onion and bell pepper to the same pan.

3. In a separate pan, melt margarine and add rice. Cook for two to three minutes.

4. Portion rice into five bowls. Top each with chicken, tomato, and cheese.

Makes 5 servings.