My children and I enjoy meeting with other moms and kids in the neighborhood once a week for play group. We eat lunch, visit and let the kids burn off energy. When the weather cooperates we meet at the park; on rainy days we gather at the church. It’s a simple routine that gives the kids time to run and the adults a chance to catch up.
I usually feed my kids before we go because they are distracted eaters. My three-year-old especially needs time—once he hears “hurry” he panics—so I try to plan ahead and give him plenty of time to finish.
At one play group a friend brought a lunch that smelled and looked amazing. She mentioned it was a Rumbi copycat recipe she’d made at home, and it was nearly indistinguishable from the restaurant version. I haven’t had Rumbi in ages—not because we don’t like it, but because we rarely eat out without a coupon. I used to be the coupon-clipping type, though now we mostly use the occasional flyer or ad coupons. When we do eat out, we usually choose places we truly love, like Costa Vida or a burger joint for my husband.
This copycat Rumbi rice bowl made at home was flavorful and satisfying. If you like crisp vegetables, juicy grilled chicken and a bold teriyaki sauce, you’ll enjoy this version even if you’ve never tried Rumbi. A note: the recipe yields a lot of rice—the ratio of rice to vegetables is nearly 2:1—so consider increasing the vegetables if you prefer a more balanced plate. I appreciated the contrast of textures and the coconut red bean rice paired with the spicy teriyaki sauce. On its own the rice is mild, but the sauce enhances the coconut notes. It’s a great summer meal, especially if you like grilling and fresh produce.
Spicy Hawaiian Teriyaki Chicken Rice Bowl (Rumbi Copycat)
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Ingredients
Rumbi Rice:
- 2 ½ cups water
- 14 oz can coconut milk, about 1 ½ cups (light coconut milk recommended)
- ½ Tbsp granulated sugar
- 2 cups long grain white rice
- 15 oz can red beans, drained and rinsed
Spicy Hawaiian Teriyaki Sauce:
- ¾ cups Mr. Yoshida’s teriyaki sauce
- 1 tsp soy sauce
- 2 tsp chili garlic sauce, (found in the Asian section)
- 1 tsp fresh ginger, minced
- pinch salt
- 1 Tbsp light brown sugar
- 1 Tbsp cornstarch, if needed
- 1 Tbsp COLD water, if needed
Vegetables and Chicken:
- 2 chicken breasts, about 2 cups, cubed
- Salt & Pepper
- 1 Tbsp canola oil
- 4 carrots, peeled and grated (approximately 1 ½ cups)
- 3 celery stalks, washed and sliced (approximately 1 ½ cups)
- 1 zucchini, chopped into small cubes (approximately 1 ½ cups)
- 1 ½ cups chopped broccoli florets, approximately ½–¾ large head
Instructions
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FOR THE RICE: Combine water, coconut milk, sugar, rice and drained red beans in a rice cooker. Stir gently so the beans are distributed, then cook according to the rice cooker instructions. Fluff 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, then cover and simmer 18–20 minutes until the rice is tender.
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FOR THE TERIYAKI SAUCE: In a small saucepan combine teriyaki sauce, soy sauce, chili garlic sauce, minced ginger, a pinch of salt and brown sugar. Bring to a boil, then reduce to a simmer. If you prefer a thicker sauce, mix cornstarch with cold water and slowly whisk it in until slightly thicker than store-bought teriyaki. Simmer briefly, then cool to room temperature before serving. If the sauce thickens too much as it cools, thin it with a little extra teriyaki sauce.
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FOR THE VEGETABLES & CHICKEN: Season chicken breasts with salt and pepper and grill for about 4 minutes per side, or until cooked through. Let the chicken rest before cutting into cubes. While the chicken rests, heat canola oil in a large skillet over medium-high heat. Add the carrots, celery, zucchini and broccoli (use roughly equal amounts) and sauté just until crisp-tender, about 1–2 minutes. To serve, place the Rumbi rice in bowls, top with vegetables and cubed chicken, and offer the Spicy Hawaiian Teriyaki Sauce on the side (approx. 3 Tbsp per bowl).
Notes
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Recipe slightly altered from Favorite Family Recipes and rewritten in my own words.