Cooking

Copycat Rumbi Rice Bowls

It’s only Tuesday, and I’ve been getting so many projects done around the house while being out for fall break! It’s been so nice to have the time to get things done, especially while it’s still light outside. I’ve been loving it!

I am also crazy in love with this recipe, which may just be one of my favorite dinners I’ve made! (I cook a lot, so that’s really saying something!)

My aunt recommended this recipe last January, and I just barely got around to making it. Glancing through the recipe, I had thought it looked like it would take forever, but I really should have taken a closer look. It was actually a pretty quick dinner!

Rumbi Rice Bowls with Rumbi Rice

Recipe from Favorite Family Recipes. Recipe contains affiliate links. 

Ingredients:

  • 1 Tbsp. vegetable oil
  • 4 carrots peeled and grated
  • 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 
  • *Rumbi Rice – see recipe below
  • **Spicy Hawaiian Teriyaki Sauce – see recipe below

Directions:

  1. Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, andD broccoli (pretty much equal parts of said vegetables…you can add more or less veggies depending on your taste). Saute until vegetables are tender.

  2. 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).

Hawaiian Coconut Rice with Red Beans (Rumbi Rice)

Ingredients:

  • 2 cups long grain white rice
  • 2 1/2 cups water
  • 1 can coconut milk
  • 1/2 tablespoon sugar
  • 1 can red beans, drained and rinsed

Directions:

  1. 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.

Aroma Housewares ARC-914SBD 8-Cup (Cooked) Digital Cool-Touch Rice Cooker and Food Steamer with Stainless Steel Exterior, Silver

**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.

Spicy Hawaiian Teriyaki Sauce

Ingredients:

  • 3/4 cups teriyaki sauce
  • 1 teaspoon soy sauce
  • 2 teaspoons chili garlic sauce
  • 1 teaspoon fresh ginger
  • Pinch of salt
  • Pinch of brown sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Directions:

  1. Combine teriyaki sauce, soy sauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan.
  2. Bring to a boil and then reduce to a simmer.
  3. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the teriyaki sauce.
  4. Allow to simmer for about a minute.
  5. Cool to room temperature and serve with your rice bowls.

IMG_4232IMG_4231IMG_4230

I LOVE Rumbi, and this recipe was TOO DIE FOR. The coconut rice was so heavenly, and the sauce was the perfect addition to this dish!

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