Rumbi Rice Bowls With Rumbi Rice Copycat Recipe 475
RUMBI INSPIRED RICE BOWLS
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
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)
Provided by MJH
Number Of Ingredients 25
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)
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- Rice Cooker: Combine all ingredients in a rice cooker. Gently stir so the beans and rice are mixed. Cover and cook. Fluff rice with a fork before serving.
- Combine Yoshida's sauce, soy sauce, chili garlic sauce, ginger, salt, and brown sugar in a small saucepan.
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