Tuesday, April 29, 2014

Rumbi Hawaiian teriyaki rice bowls... 35 minutes

the goods:

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

spicy Hawaiian teriyaki sauce:
3/4 cup teriyaki sauce
1 teaspoon soy sauce
2 teaspoons chili garlic sauce
1 teaspoon grated fresh ginger
pinch of salt
1 tablespoon brown sugar

2 boneless skinless chicken breasts
1 tablespoon canola oil
4 carrots, peeled and grated
3 celery stalks, sliced
1 zucchini, cut into cubes
1 large head broccoli, cut into florets

Rice: Combine the water, coconut milk, and sugar in a large saucepan. Stir in the rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18-20 minutes, until rice is tender.

Teriyaki sauce: Combine teriyaki sauce, soy sauce, chili garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Allow to simmer for about a minute. Cool to room temperature and serve alongside rice bowls.

Chicken and veggies: Season chicken with salt and pepper. Grill for 4 minutes on each side, or until cooked through. Allow chicken to rest before cutting it into cubes. Heat canola oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli. Saute until vegetables are barely crisp tender (do not overcook), about 2 minutes.

Spoon rumbi rice into bowls, top with veggies, chicken and a drizzling of sauce.

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