Rumbi Rice with Teriyaki Chicken & Vegetables

 Hawaiian Coconut Rice with Red Beans (Rumbi Rice)

2 cups long grain white rice (I use Kirkland's Jasmine rice)
2 1/2 c. water
1-1/2 cup coconut milk (a 14 oz. can)
1/2 tablespoon 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 to 20 minutes, until rice is tender.

Spicy Hawaiian Teriyaki Sauce

3/4 cup Mr. Yoshida’s teriyaki sauce (or alternative brand)
1 teaspoon soy sauce
2 teaspoon chili garlic sauce
1 teaspoon fresh ginger
a pinch of salt
a pinch of brown sugar
1 tablespoon cornstarch
2 tablespoon cold water

Combine Yoshida’s, soy sauce, 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. Allow to simmer for about a minute and cool to room temperature. Serve over Rumbi rice. 

Stir-fry chicken and vegetables

1 tablespoon 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 cups chicken grilled and cut into small cubes

Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli. Sauté 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 tablespoons per bowl)

NOTE: This is the rice bowl we served during Kim's birthday weekend when JR was visiting.