Rumbi Rice Bowls

I have never been to Rumbi, but when I saw this recipe on Favorite Family Recipes I thought it looked really delicious and was intrigued by the combination of flavors and ingredients used. Her picture looks much more appetizing than mine though - I was in a hurry so I used my food processor to chop all the veggies, which left much smaller pieces. In my opinion the sauce makes this meal! I loved the rice and the chicken and veggies are just ok, but when you combine the two together and top it with the sauce it is heavenly! Loved it!!!

Ingredients:
1 Tbsp. vegetable oil (I used canola)
4 carrots, peeled and grated
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 1/2 c. chopped broccoli florets
2 c. chicken, grilled and cut into small cubes (I used pre-cooked and chopped chicken, like I said, I was in a hurry)
*Rumbi Rice (see recipe below)
**Spicy Hawaiian Teriyaki Sauce (see recipe below)

Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). 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.

*Hawaiian Coconut Rice with Red Beans aka Rumbi Rice
2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (I used light)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed

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.

**Spicy Hawaiian Teriyaki Sauce:
3/4 c. teriyaki sauce
1 tsp. soy sauce (I used low sodium)
2 tsp. chili garlic sauce (aka: sriracha)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

Combine teriyaki sauce, 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 teriyaki sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (I just realized I didn't even cook mine, I just mixed it in a bowl and poured it on top and it was great)