(Okay, so I stole that picture off of the Rumbi Island Grill website.......)So, as Steve and I were eating a salad with that ginger salad dressing on it, Steve commented that it reminded him of the flavors in one of those rice bowls at Rumbi Island Grill. So, of course, then I HAD to figure out a way to make that! So... I pretty much just altered some other recipes I had, did a little experimenting, and ended up with what we thought was very good! Give it a try.
For the rice:
1 1/2 cups jasmine rice
1 1/2 cups coconut milk
1 cup chicken broth
1/2 cup water
1 can red beans, drained and rinsed
Put the rice, coconut milk, broth, and water in a pot with a lid. As it starts to get to a boil, you're gonna need to stir it because it's going to be a little thick with that coconut milk in it. You don't want it to all goo to the bottom and burn! So, once it is boiling, reduce the heat to a simmer, put the lid on and let the rice cook, stirring occassionally to ensure all is well. Once all the liquid is absorbed and the rice is tender, add in the beans (make sure they are drained and rinsed first). Mix those in and let them heat through. And there you have it, island coconut red beans and rice.
Other Ingredients:
broccoli or asparagus, cut into bite size pieces
celery, choped
carrots, sliced thin
red bell pepper, choped
celery, choped
carrots, sliced thin
red bell pepper, choped
zucchini, sliced
Chicken breasts
Chicken breasts
For the chicken:
You could do this a few different ways.....
1) Marinate some chicken breasts in some left over ginger salad dressing then grill it up or cook on the stove top in a skillet. Then cut it into bite size pieces.
or
2)Cut up some chicken breasts into pieces. Pour some left over ginger salad dressing into a large skillet. Add the chicken pieces, and brown them up and cook them through. Add more of the dressing during the cooking process if needed, enough that all the chicken is coated in a little of it.
or
3)If you don't happen to just have any leftover dressing, you don't need to marinate the chicken or anything. You will put sauce on it in the end anyway. It's up to you. Or you could just marinate it in a little soy sauce and oil or something.
or
3)If you don't happen to just have any leftover dressing, you don't need to marinate the chicken or anything. You will put sauce on it in the end anyway. It's up to you. Or you could just marinate it in a little soy sauce and oil or something.
Set the chicken aside, then add all the veggies to the large skillet along with more of the ginger dressing and saute until desired doneness. (You don't really HAVE to add any dressing in the cooking process. As stated before, you will put sauce on it in the end). I suggest putting the carrots and celery in first, cooking those for a little bit, then add the others because they don't seem to take as long. Put the lid on for a little bit if you want them to get steamed a bit.
When you're ready to eat, plate up some of the red beans and rice, put some chicken and veggies on that, and top it all off with some ginger peanut sauce (NOT exactly the same as the ginger dressing......recipe below) and chopped peanuts!
Ginger Peanut Sauce:
This is a slight variation on the ginger dressing recipe. It omits a lot of the oil and uses more peanut butter, resulting in a thicker, more sauce-like consistency.
1 tsp oil (vegetable or canola)
1 to 2 teaspoons chili oil-- (once again... add it to your desired heat)
1/4 cup rice wine vinegar or seasoned rice vinegar (I use the seasoned rice vinegar, because that's what I have)
2 Tablespoons soy sauce
2 Tablespoons sugar
2 Tablespoons freshly grated ginger (FRESH ginger is so good! don't use the dried stuff!)
3 to 4 Tablespoons of peanut butter
Beat with a wire wisk until smooth (add peanut butter a tablespoon at a time, beating and adding more until reaches desired consistency and taste). Heat in the microwave or in a pot on the stove until heated through. Stir. Put on top of the rice bowls!
