I have never had a Rumbi Rice Bowl.
But I have heard how delicious they are, and so I tried to throw my own version together. It turned out amazing! Josh told me I need to make it every Friday night because it would be a perfect pre-long-run meal. (He must have forgotten that he is supposed to take me out to eat every Friday night. I guess we'll have to change date-night to Saturday.)
Here is my recipe that fed our family of 6:
Rumbi Rice Bowls
- 1 1/2 cups rice
- 1 1/2 cups water
- 1 1/2 cups coconut milk
- 7 chicken tenders
- 2 bunches of broccoli, chopped
- 1/2 cup shredded carrots
- 2-3 green onion, chopped
- 1 orange bell pepper, chopped
- 1 green bell pepper, chopped
- 1 bottle KC Masterpiece Caribbean Jerk Marinade
In rice cooker, cook rice in water and coconut milk. Meanwhile, in large skillet, melt 2 tbsp. butter. Add chicken and sprinkle with salt and pepper. Cook until chicken is done. Transfer to cutting board to rest. In same skillet, add 2 tbsp. butter, and all of the veggies. Saute until slightly tender, but still a little crisp. Chop chicken into chunks and add to veggies in skillet.
To serve, place rice in bowl, top with veggie/chicken mixture, and add a little dressing. The dressing is pretty strong, so we like to serve it on the side. Enjoy!