Rumbi Island Grill was one of my favorite places to go in college. It sat next to another one of our favorite restaurants- Noodles & Co. (eh? Eh?!). I always got the half steak/half grilled chicken bowl. Newt, my hubby, changed it up sometimes but usually got the bowl. For a whole $7.50 you get a ton of tasty, healthy food.
Ah, those evenings of sitting on their patio…. good times.
I ran across a copycat recipe a few years ago and I was very excited to see it. Not living anywhere near a Rumbi it had to try it out and get a little of the tasty back at home. Over the past few years I’ve adapted it and now have my own way of making it.
Typically I swear by this coconut rice. But I do really like this recipe when combining rice, sauce, and veggies.
- 1 Tbsp. olive oil
- 2 cups carrots chopped
- 3 celery stalks, washed and sliced
- 2 zucchini, chopped into small cubes (yellow and green mix it up:)
- 1 c. chopped broccoli florets
- 3 grilled chicken breasts- cut into small cubes
- 1 c. Mr. Yoshida's teriyaki sauce (found in the grocery store by the BBQ sauces)
- 1 tsp. soy sauce
- 1/2-2 tsp. chili garlic sauce (in the Asian section of the grocery store.. we used the one in the clear plastic jar with the green lid -- if you want to make it spicier.. add more of this to the sauce) ~I just did 1 tsp.
- 1 tsp. fresh ginger
- pinch of salt
- 1 Tbsp of brown sugar
- 1/2 tsp. garlic
- 1 Tbsp. cornstarch
- 2 Tbsp. cold water
- 2 c. long grain white rice
- 2 1/2 c. water
- 1 (14oz) can coconut milk (about 1 1/2 c.)
- 1/2 Tbsp. sugar
- 1 can red beans, drained and rinsed
- Heat olive oil in a large skillet over medium-high heat.
- Add carrots, celery, zucchini, and broccoli.
- Sauté until vegetables are crisp tender. About 5 minutes tops.
- Serve over Rumbi rice and top with chicken. Serve with Hawaiian Teriyaki Sauce on the side
- 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 in a seperate bowl 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)
- 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.