Spicy Chicken Teriyaki Bowls with Coconut Rumbi Rice

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CHEVYMOM53@HOTMAIL.COM

note: Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)

2 c. long grain white rice

2 ½ c. water

1 (14oz) can coconut milk (about 1 ½ c.)

½ 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.

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.

note: *Spicy Hawaiian Teriyaki Sauce

¾ c. Mr. Yoshida’s teriyaki sauce (found in the grocery store by the BBQ sauces)

1 tsp. soy sauce

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)

1 tsp. fresh ginger

pinch of salt

pinch of brown sugar

1 Tbsp. cornstarch

2 Tbsp. cold water

Directions at favfamilyrecipes.com

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