Spicy Hawaiian Teriyaki Chicken Rice Bowl: Your Ultimate Rumbi Copycat Recipe

There’s something truly special about community gatherings, especially when they involve good food and great company. My kids and I cherish our weekly “play group” meet-ups with other neighborhood moms and their little ones. Whether it’s braving the unpredictable weather indoors at our church or soaking up the sun at the local park, these sessions are a much-needed outlet for everyone. The children get to unleash their boundless energy, running, laughing, and playing to their hearts’ content, while us moms finally get a chance to connect, share stories, and simply enjoy some adult conversation amidst the joyful chaos.

Preparing for these gatherings often comes with its own set of logistical challenges, particularly around mealtime. I usually ensure my children are fed before we head out, a strategy born from past experiences. My little ones, especially my three-year-old son, aren’t exactly what you’d call “social eaters.” Any distraction, from a new toy to a friend’s giggling, can slow them down to a snail’s pace. My son, in particular, struggles immensely when faced with a time limit during meals. The moment he hears the word “hurry,” panic sets in, making the simple act of eating a race against an invisible clock. So, to ensure a peaceful outing for all, pre-emptive feeding has become our golden rule.

The Inspiration Behind the Bowl: A Rumbi Revelation

One memorable day at play group, amidst the usual delightful pandemonium, another mom was enjoying her lunch, and it looked absolutely irresistible. The aroma alone was enough to pique my curiosity. When I inquired about her delectable meal, she revealed it was a homemade Rumbi copycat recipe, claiming it tasted incredibly close to the real deal. This news sparked an immediate craving! It had been ages since I’d last savored a Rumbi rice bowl. It’s not that we don’t enjoy their food—quite the opposite, we love it! However, our visits were almost exclusively tied to finding a good coupon.

For a long time, I was what you might call a “coupon queen,” meticulously clipping discounts from the Sunday newspaper. While I’ve since retired from that intense couponing lifestyle – mainly because we no longer subscribe to the paper, which honestly, is a bit of a relief from the mounds of clippings – we still appreciate a good deal. We occasionally use coupons from mail flyers for our infrequent dining out experiences. Unfortunately, Rumbi coupons are a rare find, making our visits even more infrequent. We typically don’t eat out much, reserving those special occasions for places we truly adore, like my personal favorite, Costa Vida, or a classic burger joint for my husband.

Crafting Your Own Rumbi Copycat: A Flavorful Journey at Home

Even though it had been a considerable while, the memory of Rumbi’s distinct flavors remained. This homemade version, however, was a revelation. It delivered a flavor-packed, utterly delicious dinner experience right in my own kitchen – no coupons or restaurant waits required! I’m confident you’ll adore this recipe, even if you’ve never had the pleasure of trying Rumbi before. It’s a truly satisfying meal that brings vibrant flavors and fresh ingredients together in one bowl.

One friendly heads-up: this recipe yields a generous amount of rice! The original proportions tend to favor rice significantly over the vegetables, almost a 2:1 ratio. If you prefer a more balanced bowl with an abundance of wholesome greens, I highly recommend doubling the vegetable quantities. This way, you’ll get more of that delightful crispness and nutritional boost without compromising the dish’s overall harmony. Every element of this meal delighted my taste buds. I particularly relished the perfectly crisp vegetables, the succulent and juicy grilled chicken, and the bold, savory kick of the teriyaki sauce. The coconut red bean rice, often referred to as Rumbi rice, provided an ideal foundation, marrying beautifully with the sauce and veggies. While the rice isn’t overpoweringly flavorful on its own, the spicy teriyaki sauce truly elevates it, drawing out those subtle, creamy coconut notes.

Why This Recipe Will Become a Family Favorite

This Rumbi copycat recipe is more than just a meal; it’s a fantastic culinary experience that promises to become a summer staple in our household. We have a deep appreciation for grilling fresh meats and pairing them with seasonal vegetables, and this dish perfectly encapsulates that love. The blend of sweet, savory, and spicy elements, combined with the comforting texture of the rice and the freshness of the vegetables, makes for a truly unforgettable and satisfying dinner. It’s also incredibly versatile, allowing for adjustments based on your family’s preferences. Want more heat? Add extra chili garlic sauce. Prefer different vegetables? Swap in your favorites! This adaptability ensures it remains a go-to option for any occasion.

Beyond its incredible taste, making this dish at home offers numerous benefits. You have complete control over the quality of ingredients, ensuring freshness and avoiding unwanted additives. It’s often more budget-friendly than dining out, especially for a family, and provides the satisfaction of creating a restaurant-quality meal from scratch. Plus, the process of cooking together can be a fun and engaging activity for the whole family, transforming meal preparation into a shared experience. The aroma filling your kitchen will be an added bonus, building anticipation for the delicious feast to come.

Spicy Hawaiian Teriyaki Chicken Rice Bowl (Rumbi Copycat)

Created by Amber Brady

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Yields 6 servings

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 of grocery stores)
• 1 tsp fresh ginger, minced
• Pinch salt
• 1 Tbsp light brown sugar
• 1 Tbsp cornstarch, if needed for thickening
• 1 Tbsp COLD water, if needed for thickening

Vegetables and Chicken:

• 2 chicken breasts (about 2 cups, cubed)
• Salt & Pepper, to taste
• 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 of broccoli)

Instructions

1. FOR THE RICE: Combine water, coconut milk, granulated sugar, long grain white rice, and red beans in a rice cooker. Gently stir all ingredients together until the beans are evenly mixed throughout. Place the lid securely on the rice cooker and start the cooking cycle. Once cooked, fluff the rice with a fork before serving to ensure a light and airy texture.

   (If you don’t have a rice cooker: Combine water, coconut milk, and sugar in a medium saucepan. Stir in the rice and beans. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and let it simmer for 18 to 20 minutes, or until the rice is tender and all the liquid has been absorbed.)

2. FOR THE TERIYAKI SAUCE: In a small saucepan, combine the Mr. Yoshida’s teriyaki sauce, soy sauce, chili garlic sauce, minced fresh ginger, a pinch of salt, and light brown sugar. Bring the mixture to a boil over medium heat, then reduce it to a gentle simmer. If you desire a thicker sauce, create a slurry by whisking together 1 tablespoon of cornstarch with 1 tablespoon of cold water. Slowly add this cornstarch slurry to the simmering sauce, stirring constantly until it reaches your desired consistency, which should be slightly thicker than store-bought teriyaki sauce. Allow the sauce to simmer for approximately one minute to cook out the cornstarch taste. Remove from heat and let cool to room temperature before serving with your rice bowls. (Note: If the sauce becomes too thick upon cooling, you can thin it out by stirring in a little more teriyaki sauce. Sometimes, simply heating the sauce without any additional thickening is sufficient.)

3. FOR THE VEGETABLES & CHICKEN: Season the cubed chicken breasts generously with salt and pepper on all sides. Grill the chicken for about 4 minutes per side, or until it is thoroughly cooked through and golden brown. Once cooked, remove the chicken from the grill and allow it to rest for a few minutes before slicing or cubing; this step is crucial for keeping the chicken juicy (you can let it rest while you prepare the vegetables). Heat 1 tablespoon of canola oil in a large skillet or wok over medium-high heat. Add the grated carrots, sliced celery, cubed zucchini, and chopped broccoli florets to the hot skillet. Sauté the vegetables quickly, for only 1-2 minutes maximum, just until they are crisp-tender. Avoid overcooking to maintain their vibrant color and satisfying crunch. To serve, portion the Rumbi rice into bowls, top with the grilled chicken pieces, and then add a generous amount of the sautéed vegetables. Drizzle each bowl with about 3 tablespoons of the Spicy Hawaiian Teriyaki Sauce, or serve it on the side for individual preference. Enjoy your delicious homemade Rumbi copycat!

Notes

This recipe can be easily customized. Feel free to add other vegetables like bell peppers, snow peas, or snap peas. For an extra layer of flavor, garnish with toasted sesame seeds or chopped green onions.

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This recipe has been slightly adapted from Favorite Family Recipes and rewritten in my own words to bring you this delightful homemade version.