SPICY HAWAIIAN TERIYAKI CHICKEN RICE BOWL (RUMBI COPYCAT)
Provided by Amber | Dessert Now Dinner Later
Number Of Ingredients 20
Steps:
- 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 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.]
- FOR THE 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. If needed for thickening, combine cornstarch and water and SLOWLY add to sauce. You want it to be slightly thicker than the jarred teriyaki 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 teriyaki sauce to it. I actually could have gone without thickening mine. Just heating it up would have been perfect.)
- FOR THE VEGETABLES & CHICKEN: Season chicken with salt & pepper & grill for 4 minutes on each side, or until cooked through. Allow chicken to rest before cutting into cubes; you can let the chicken rest while you cook the vegetables (it will help keep the juices inside.) Heat canola oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (about equal amounts.) 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.)
Nutrition Facts : UnsaturatedFat 0 grams unsaturated fat
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)
CHICKEN SPICY HAWAIIAN TERIYAKI RICE BOWL
Something like Rumbi's. Taken from Busy Little Kitchen's blog. Substituting the chicken with grilled shrimp would be absolutely divine.
Provided by gailanng
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- In a large skillet, heat the vegetable oil until shimmering. Add the prepared vegetables and saute until crisp-tender, a couple minutes. Season with salt and pepper. In a bowl, serve up a large scoop of Rumbi rice, a scoop of hot vegetables, a scoop of grilled chicken cubes, and a heavy drizzle of Spicy Hawaiian Teriyaki sauce.
- To make the rice: Combine the water, coconut milk, and sugar in a large 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. Fluff with a fork before serving.
- To make the Spicy Hawaiian Teriyaki Sauce: Combine the bottled teriyaki sauce, soy sauce, Sriracha, 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 as needed for thickening (you may not need all of it.) It should be slightly syrupy; allow to simmer and thicken, about a minute. Serve warm over your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more teriyaki sauce to it.).
Nutrition Facts : Calories 1240.3, Fat 34.1, SaturatedFat 20.1, Cholesterol 69.6, Sodium 4542, Carbohydrate 184.8, Fiber 13.6, Sugar 76, Protein 50
COPYCAT RUMBI ISLAND GRILL BAHAMA MAMA'S TORTILLA SOUP
This is a copycat recipe for Rumbi Island Grill's Bahama Mama's Tortilla Soup. Savory chicken broth with a hint of coconut milk, diced chicken breast, tomatoes, carrots, mozzarella tortilla strips, and a lime or lemon wedge.
Provided by SaraBellaBean
Categories Chicken
Time 50m
Yield 8 1 cup, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat an outdoor or indoor grill for medium heat. Grill chicken breasts for 6 to 8 minutes per side, or until browned and cooked through. Remove from the grill, and cut into chunks.
- In a large pot, combine the chicken, water, bouillon and carrot. Season with allspice, thyme, cinnamon, ginger and garlic. Bring to a boil, then simmer over medium heat for about 10 minutes, or until carrots are tender. Pour in the tomato, coconut milk and hot pepper sauce. Heat through, but do not boil.
- Ladle into bowls, and top with shredded mozzarella cheese and tortilla strips. Squeeze juice onto soup from lime wedges.
Nutrition Facts : Calories 217.3, Fat 11.7, SaturatedFat 8.2, Cholesterol 36.7, Sodium 925, Carbohydrate 8.8, Fiber 2, Sugar 4.7, Protein 19.7
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
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