White Rice: Rinse the rice and drain. In a pot, heat oil and sauté chopped onion and green bell pepper. Add the rice and sauté for 5 minutes.

In a skillet, melt 3 tablespoons margarine and add the cooked potatoes. Season with all-purpose seasoning, add 3 tablespoons butter, shredded cheese or Parmesan, and chopped cilantro.

Season the chicken breasts as you like. Once cooked, transfer them to a skillet, add teriyaki sauce, let them brown, and serve.