Rumbi Inspired Rice Bowls Recipes

RUMBI INSPIRED RICE BOWLS

Rumbi Inspired Rice Bowls image

This may be turned into a freezer quick meal by slicing grilled chicken and freezing in meal size portions., and freezing steamed veggies in portion size containers, and freezing dressing in portion size containers. The peanut satay sauce recipe is a slightly modified Rachael Ray recipe.

Provided by Chef TanyaW

Categories Poultry

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb chicken breast (marinated in your favorite teriyaki marinade and grilled)
1 cup zucchini
1 cup carrot
1/2 cup celery
1 cup broccoli
rice
1/3 cup peanut butter
2 tablespoons honey
3 tablespoons soy sauce
1 garlic clove, grated
2 limes (juice)
1/2 tablespoon hot sauce (if you love spicy, use 1 T)

Steps:

Marinate chicken in your favorite teriyaki marinade.
Grill chicken, then slice.
Steam vegetables.
Mix satay sauce ingredients all together and add in a little water if needed for the right consistency.
Serve chicken, veggies, and sauce over rice.

Nutrition Facts : Calories 267.4, Fat 14.5, SaturatedFat 3.6, Cholesterol 48.4, Sodium 676.1, Carbohydrate 15.6, Fiber 2.9, Sugar 9.6, Protein 21.5

RUMBI RICE BOWLS WITH RUMBI RICE - COPYCAT RECIPE - (4.7/5)

Rumbi Rice Bowls with Rumbi Rice - Copycat Recipe - (4.7/5) image

Provided by MJH

Number Of Ingredients 25

Ingredients

Spicy Hawaiian Teriyaki Sauce:
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)
Hawaiian Coconut Rice with Red Beans (aka Rumbi 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
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)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

Steps:

Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli 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.. *Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice) 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. **Spicy Hawaiian Teriyaki Sauce: 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)

CUBANO CHICKEN RICE BOWLS WITH BANANAS

Cubano Chicken Rice Bowls With Bananas image

Simple, tasty, and off the beaten track from regular rice bowls. Assembly takes moments and everything can be prepared in advance and frozen. Easily prepped, frozen, and microwaveable with the exception of the bananas and garnish. Also, can be arranged without the chicken for a nice vegetarian meal. Great dish for Chinese takeout leftover rice!

Provided by CobraLimes

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 cups steamed rice (brown, white, basmati, or jasmine)
2 cooked boneless skinless chicken breasts, seasoned according to your taste
2 cups black beans (canned is fine)
4 large bananas or 4 large plantains, sliced in large chunks
1 sprig fresh cilantro, chopped,to garnish
1 finely chopped onion, to garnish
1 cup salsa, to garnish

Steps:

Steam rice until tender and set aside.
Dredge banana pieces in flour and slightly sautee in a small amount of butter.
Cube cooked chicken breasts.
Heat black beans.
Layer into bowls with rice on bottom mixed with the black beans, next chicken pieces, and top with the sauteed bananas, sprinkling the fresh cilantro, chopped onions, and salsa to garnish on top.
Varying amounts according to your own taste preference is allowable.

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