Okay, I think this by far my most favorite thing I’ve made recently . . . and I made it twice last week! I got it from favfamilyrecipes.com.
Our family is kind of split on our feeling towards broccoli + zucchini, so I just put in a little of both. My favorite is the carrots and celery along with chicken+rice and that sauce! Yum! We also made our rice without beans. I dunno. That thought just seemed to ruin it for me. Also, after researching coconut milk, which really is good in the rice, I found out it’s not exactly the healthiest, so I informed my children that we won’t be eating our rice like that anymore. Maybe a treat a couple times a year. ;) Not to mention, it’s rather expensive.
Also, I doubled the recipe for our family and actually tripled the sauce recipe the second time we made it. Topping it with cashews is really yummy too!
Trust me on this folks, you won’t be disappointed with this one!
Oh and be sure to tune in tomorrow for St. Patrick’s Day. I’m feelin’ lucky….are you?
isn’t it just pretty??
Rumbi Rice Bowls
1 Tbsp. vegetable oil
4 carrots, peeled and grated (I just used a bag of grated carrots)
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 1/2 c. chopped broccoli florets
2 c. chicken, grilled and cut into small cubes
—OR you can get the pre-cooked grilled chicken strips at Costco in the deli section. It comes in a 2-pack.. use one of the packages and cut up the chicken into little cubes.. just saute the chicken for a few minutes in a skillet before serving. We used the Tyson Chicken Chunks found in the frozen food section.
Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). 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.. you can add more or less depending on your taste).
The Hawaiian Rice
2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed
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.
The Spicy Hawaiian Teriyaki Sauce
3/4 c. Mr. Yoshida’s teriyaki sauce (found in the grocery store by the BBQ sauces)
1 tsp. soy sauce
2 tsp. chili garlic sauce (in the Asian section of the grocery store. we used the one in the clear plastic jar with the green lid — if you want to make it spicier, add more of this to the sauce. Uhhh, yeah, not our family…or I should say….me. i just used about 3/4 t.)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water
Combine Yoshida’s, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida’s sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida’s to it)