One of the gastronomic guilty pleasures of adobo preparation is placing (leftover) rice in the pan where the adobo was cooked and then mixing it until the rice and the leftover sauce are barely inseparable. It then becomes an instant fried rice or more apt, adobo rice. Even without the meat, the rice is packed with flavour as it "acquires" the taste of adobo that one can actually taste the meat.
And it also applies to the bowl where the adobo is stored. As it empties day by day (assuming you made a big batch), and as the adobo "ages", the more flavourful it gets and the more gastronomic pleasure one can gets when finally it's time to make adobo rice in the bowl. Of course this "thing" is not exclusive to adobo as one may also find pleasure doing this with estofado, karne prita, beef steaks, caldereta, mechado and other saucy dishes.