Spicy Hawaiian Teriyaki Chicken Rice Bowl (Rumbi Copycat)

March 24, 2013

1730

Coconut rice with red beans, freshly sauteed vegetables & spicy-sweet teriyaki sauce come together to form this Rumbi copycat recipe that is sure to please!

Rumbi Rice:
2 1/2 cups water
1 (14oz) can light coconut milk
1/2 Tbsp sugar
2 cups long grain white rice
1 (15oz) can red beans, drained and rinsed

Spicy Hawaiian Teriyaki Sauce:
3/4 cups Mr. Yoshida’s teriyaki sauce
1 tsp soy sauce
2 tsp chili garlic sauce
1 tsp fresh ginger
pinch of salt
1 Tbsp of brown sugar
1 Tbsp cornstarch (if needed)
2 Tbsp COLD water (if needed)

Vegetables & Chicken:
2 chicken breasts (about 2 cups, cubed)
Salt & Pepper
1 Tbsp canola oil
4 carrots, peeled and grated (approximately 1 1/2 cups)
3 celery stalks, washed and sliced (approximately 1 1/2 cups)
1 zucchini, chopped into small cubes (approximately 1 1/2 cups)
1 1/2 cups chopped broccoli florets (approximately 1/2-3/4 large head of broccoli)

FOR THE 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...
See the full directions on my site

Nutritions

Calories
710

Sodium
398mg
16% DV

Fat
31g
48% DV

Protein
21g
42% DV

Carbs
84g
28% DV

Fiber
7g
30% DV