My mother-in-law recently had a birthday. I told her I’d cook her whatever meal she wanted. Her answer left her lips before there was any time to think about it. “Rumbi Bowls”. My mom was the one who passed this recipe to me. With a few tweaks, I think I’ve mastered it. (At least my mother-in-law thinks so anyway) It is a perfect blend of flavorful chicken and steamed veggies over a killer coconut and red bean rice. You top that all off with a garlic-teriyaki sauce that will knock your socks right off. It is so, so good. Here is how you put it all together.
Hawaiian “Rumbi” Rice Bowls
(makes about 8 – 10 bowls)
8 carrots, peeled and grated
4 c. chicken, grilled and cut into bite-sized cubes
1 batch Rumbi Rice (see recipe below)
1 batch Spicy Hawaiian Teriyaki Sauce (see recipe below)
Heat 2 Tbs. vegetable oil in a large skillet over medium-high heat. Add celery, zucchini, and yellow squash. Saute vegetables until tender-crisp. (About 1-2 minutes). Steam broccoli and carrots until they are tender crisp. (Between 6 – 8 minutes). Serve over Hawaiian Coconut Rice and top with diced grilled chicken. Drizzle Spicy Hawaiian Teriyaki Sauce over the top. Be aware that a little sauce goes a long way!
Coconut Red Beans and Rice
4 c. long grain white rice
5 c. water
2 (14oz) cans coconut milk
5 Tbsp. sugar
2 can red beans, drained and rinsed
Combine water, coconut milk, beans and sugar in a large pot. When pot is boiling, stir in rice and return to a boil. Cover, reduce heat to low, and simmer 20 minutes, until rice is tender. Fluff with a large serving spoon and remove from heat.
Hawaiian Teriyaki Sauce
3/4 c. Mr. Yoshida’s Teriyaki Sauce (in the grocery store by the BBQ sauce and ketchup)
7 tsp. chili garlic sauce (in the Asian section of the grocery store)
5 tsp. soy sauce
1 tsp. salt
1 tsp. brown sugar
5 tsp. fresh ginger (grated)
5 Tbs. cornstarch
10 Tbsp. cold water