Rumbi Rice Bowls with Rumbi Rice

Mmmm! These are so yummy! I made them once before without the Rumbi Rice and just used regular rice, but I'm tellin' ya, ya gotta do the Rumbi Rice too. I think it makes the dish! And don't be tempted to sub kidney beans for the small red beans (just in case you're thinking like I often do - "hey, I've already got kidney beans. I wonder..."). They are similar in color only.
This recipe is kind of labor intensive if you try to do it all at dinner time, but you could do lots of the prep work ahead of time (chopping vegetables, making the sauce) and then it would go together fast at the end.

Rumbi Rice Bowls with Rumbi Rice


Rumbi Rice
2 c. long grain white rice
2 1/2 c. water
1 (14 oz) can coconut milk (about 1 1/2 c.)
1/2 T. sugar
1 can small red beans, drained and rinsed

Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place lid on and start the rice cooker. (I actually didn't cook my beans with the rice, but stirred them in at the end.)

If you don't have a rice cooker, combine the water, coconut milk and sugar in a large saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover reduce heat and simmer 18-20 minutes until the rice is tender.


Chicken & Veggie Mix:
1 T. oil
4 carrots, peeled and grated (I sliced mine)
3 celery stalks, sliced
1 zucchini, chopped into small cubes
1 1/2 c. chopped broccoli florets
2 c. chicken, grilled and diced

Heat vegatble oil in a large skillet over medium-high heat. Add carrots, celery and broccoli. Saute for 1-2 minutes. Add zucchini and continue sauteing until the vegetables are crisp tender. Combine with the chicken and keep warm.

Spicy Hawaiian Teriyaki Sauce
3/4 c. teriyaki sauce
1 tsp. soy sauce
2 tsp. chili garlic sauce (I actually used Sriracha)
1 tsp. fresh ginger or 1/4 tsp. ground
pinch of salt
pinch of brown sugar
1 T. cornstarch
2 T. cold water

Combine everything but the cornstarch and water 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 may not need it all). Allow to simmer for a minute. Cool to room temperature.

To serve, place rice and chicken and vegetable mix in a bowl and drizzle with the sauce. Start with a little bit of sauce because you don't need much to add flavor and you don't want to make it too spicy at first.

Recipe slightly modified from favfamilyrecipes.com