TERIYAKI CHICKEN BREAST WITH YELLOW RICE & SOFRITO
Ingredients:
- Six Boneless & skinless chicken breasts
- Mrs. Dash Sweet Teriyaki Marinade
- 2 Jalapeno peppers
- 8 Ounce packet of Vigo Low Sodium Yellow Rice (45 milligrams of sodium)
- 2 to 3 Tablespoons of Goya Sofrito Tomato Cooking Base
Preparation:
- Place chicken in a plastic container and cover thoroughly with Mrs. Dash Sweet Teriyaki Marinade. Chop 1 or 2 jalapeno peppers finely including seeds (depending upon the amount of heat that you want) and mix it with the marinade and chicken. Cover container and refrigerate for at least 8 hours.
- Pre-heat broiler. Pour some olive oil in the bottom of a pan and thoroughly coat the bottom. Place chicken in the pan, and use a spoon to pour marinade over the chicken. Place in broiler and cook until the chicken is brown. Turn the chicken over and cover with additional marinade. Repeat the process until the chicken is thoroughly cooked. Remover from broiler and let cool for 5 to 7 minutes. Plate chicken and serve.
Rice Preparation:
- In a large saucepan with tight fitting lid, bring 2 cups (16oz.) of water to a boil. Add 2 Tablespoons Olive Oil or unsalted butter (optional), then 1 package Vigo Low Sodium Yellow Rice, stirring while boiling for 1 minute. Cover saucepan and reduce heat to simmer. Cook rice for 20-25 minutes. Add two tablespoons of Goya Sofrito Tomato Cooking Base to the rice and thoroughly mix then serve. This entire meal contains less than 150 milligrams of sodium.
Products Used in the Recipe:
