CREAMY CHICKEN & PORK RICE

Ingredients:

2	tbsp	cooking oil
1 (150 g)	pc	onion, sliced
4	cloves	garlic, crushed
100	grams	MONTEREY PORK KASIM, cut into thin strips
2 (150 g each)	cans	PUREFOODS CHICKEN AFRITADA
1	tbsp	patis
1	pc	laurel leaves
1	cup	rice, washed once
1/2	cup	malagkit rice, washed once
1 (200 mL)	pack	tomato sauce
2 (250 mL each)	packs	MAGNOLIA ALL-PURPOSE CREAM, reserve 1/4 cup
1 (100 g)	pc	red bell pepper, cut into strips
1	pc	MAGNOLIA BROWN EGG, boiled and sliced

Procedure:

Heat oil in a wok or large saucepan. Saute onion, garlic and pork until pork is tender.
Add chicken, patis, laurel, rice, tomato sauce and cream. Mix well and cook covered over low heat for 20 minutes.
Add a bell pepper and reserved cream. Cook for another 5 minutes.
Transfer onto platter and garnish with egg slices before serving.

Makes 5 servings.

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