I am also happy to report that my new recipe attempt was successful. In Chris' own words: "It's a keeper." Here's the recipe if y'all wanna try it. If you end up trying it out, let me know how you like it!
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Rumbi
Rice:
- 2 1/2 cups water
- 1 (14oz) can coconut milk (about 1 1/2 cups; I used light coconut milk)
- 1/2 Tbsp sugar
- 2 cups long grain white rice
- 1 (15oz) can red beans, drained and rinsed
Spicy Hawaiian Teriyaki Sauce:
- 3/4 cups Mr. Yoshida’s teriyaki sauce (found in the grocery store by the BBQ sauces; I actually used Kikkoman Original Teriyaki Sauce.)
- 1 tsp soy sauce
- 2 tsp chili garlic sauce (in the Asian section of the grocery store; I used the one in the clear plastic jar with the green lid.)
- 1 tsp fresh ginger
- pinch of salt
- 1 Tbsp of brown sugar
- 1 Tbsp cornstarch (if needed)
- 2 Tbsp COLD water (if needed)
Vegetables & Chicken:
- 2 chicken breasts (about 2 cups, cubed)
- Salt & Pepper
- 1 Tbsp canola oil (I subbed for organic, unrefined coconut oil and it was tasty!)
- 4 carrots, peeled and grated (approximately 1 1/2 cups)
- 3 celery stalks, washed and sliced (approximately 1 1/2 cups)
- 1 zucchini, chopped into small cubes (approximately 1 1/2 cups)
- 1 1/2 cups chopped broccoli florets (approximately 1/2-3/4 large head of broccoli)
- FOR THE RICE: Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving. [If you don’t have a rice cooker: Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.]
- FOR THE TERIYAKI SAUCE: Combine teriyaki sauce, soy sauce, chili garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. If needed for thickening, combine cornstarch and water and SLOWLY add to sauce. You want it to be slightly thicker than the jarred teriyaki sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (I didn't use any cornstarch or water and it was perfect for us.)
- FOR THE VEGETABLES & CHICKEN: Season chicken with salt &
pepper & grill for 4 minutes on each side, or until cooked through.
Allow chicken to rest before cutting into cubes; you can let
the chicken rest while you cook the vegetables (it will help keep the
juices inside.) Heat canola oil in a large skillet over
medium-high heat. Add carrots, celery, zucchini, and broccoli (about equal
amounts.) Saute ONLY until vegetables are crisp tender. About 1-2 minutes
tops. Serve over Rumbi rice and top with chicken. Serve with Spicy
Hawaiian Teriyaki Sauce on the side (about 3 Tbsp per bowl.)
