This is basically a copycat recipe of the Teriyaki bowls at Rumbi Island Grill. This dish will take your taste buds to a Hawaiian paradise every time you take a bite, and you won’t even have to drive to Rumbi to get your fix!
I love this recipe because you can really cater it to any amount of people that you need. You will get about four large rumbi bowls out of this recipe. If I am ever having a few more than four people over, I just cut up more vegetables and chicken, instead of doubling everything. I really love sauce so this recipe makes quite a bit. If you usually go light on the sauce, I would suggest cutting the portions of those ingredients in half.
Coconut Rumbi Rice
+1 (15oz) can of red beans (rinsed and drained)
+1 (14oz) can of light coconut milk
+1/2 Tbsp sugar
+2 cups of white rice
+2.5 cups of water
+1 Tbsp brown sugar
+1-2 tsp of fresh ginger (depending on personal preference)
+1 1/2 cups Mr. Yoshida’s teriyaki sauce
+2 tsp soy sauce
+4 tsp chili garlic sauce
+3 chicken breasts
+2 Tbs canola oil
+3 cups of baby carrots
+3 stalks of celery
+1 large zucchini (or 2 smaller)
+1 medium sized head of broccoli
Rice: Combine beans, coconut milk, sugar, rice, and water in a rice cooker. Stir so that all of the ingredients are mixed well. Start the rice cooker so that it can be cooking while everything else is being prepared. If you do not have a rice cooker, put all of these ingredients into a pot and gently mix. Bring the mixture to a boil at a medium heat. Cover the pot and reduce the heat, letting the mixture simmer. After 18-20 minutes the rice will be done. Take the pan off the heat and let cool for about five minutes before removing the lid.
Vegetables: Dice all of the vegetables into bite sized pieces. I have a secret that is about to change your life. I use the Vidalia Chop Wizard to cut all of my vegetables. It is a miracle worker!! This cuts everything into the perfect size and is so quick. Mix all of the chopped vegetables in a bowl and set aside for a few minutes. Lightly coat the bottom of a pan with canola oil, place it on the stove over a medium heat. Dump all of the vegetables into the pan and let cook for only 1-2 minutes, until softened.
Chicken: Season the chicken on both sides lightly with salt and pepper, and grill on the stove until cooked all the way through. (I just buy Tysons pre-cooked chicken already cut up to skip this step.) Cut chicken into cubes and set aside.
Teriyaki Sauce: Combine the Yoshida’s teriyaki sauce, chili garlic sauce, minced ginger, brown sugar, and soy sauce into a pan on the stove. Bring the sauce to a boil and then lower the heat to let sauce thicken.
If the sauce is too thin add cornstarch, though mine is usually pretty thick.
Final steps: Scoop some rice, veggies, and chicken into your bowl. Add a few spoonfuls of sauce over the top, and ENJOY!