Adobo is a great seasoning. I have to get it at the international store in Memphis. I use it in arroz con pollo (rice with chicken). When I first started making this dish, I also learned about annatto oil. That is a really neat oil used in Asian and Latin foods. It adds a nice subtle flavor but it mainly is used to color your food. It is a beautiful red color and really sets off rice dishes. It is sometimes called poor man's saffron.Another spice used frequently around here is Adobo, used for a lot of different foods.
I have the Adobo in 28 oz. canisters, several on the shelf, one last about 2 years .