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.
carrots, sliced thin
red bell pepper, choped
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.