We all enjoyed this, other than the sauce, we ended up just using the teriyaki sauce on it... maybe I overcooked it, we will try it again and see if we get better results.
Rumbi Rice Bowls and Rice
Chicken and Veggies:
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 (I used the precooked grilled chicken from costco. I just tossed it in an sautéed for a few minutes.... easy!!)
Hawaiian teriyaki sauce
Heat vegetable oil in a large skillet over medium high heat. add carrots, celery, zucchini, and broccoli. Saute only until veggies are crisp tender, about 1-2 minutes. Serve over rice and top with chicken and sauce.
2 C. long grain white rice
2 1/2 C. water
14 oz. 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 18-20 minutes, until rice is tender.
Spicy Hawaiian Teriyaki Sauce:
3/4 C. Teriyaki sauce (they recommend mr. yoshida's, but I used what I had)
1 tsp. soy sauce
2 tsp. chili garlic sauce (in the asian section... I didn't use since we don't do spicy well.)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water
Combine Teriyaki sauce, soy sauce, garlic, ginger, salt and brown sugar in a small saucepan. Bring to a boil and reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it slightly thicker than the teriyaki sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If sauce is too thick, just add a little more teriyaki sauce to it.)