1-1/2 cups warter
bag of green tea
1 tbsp salted butter
2 chicken breasts, cut into cubes
1 onion, chopped
2 cloves garlic, chopped
1/2 cup tomato sauce, no salt added
1 cup paella rice (arroz bomba)
5 oz (150 g) uncooked shrimp, shelled and rinsed
1 of each yellow and green pepper
4 oz (120 g) Monterey jack with Cracked black pepper, cut into cubes
Preheat grill to medium heat.
In a small saucepan, heat water to just before boiling. Remove from heat and steep bag of tea for 3 minutes.
Pre-heat a large cast iron skillet on the grill for 2-3 minutes. Melt butter and brown chicken with onion and garlic for 3 - 5 minutes.
Add tea and tomato sauce. Bring to a boil.
Mix in rice, cover tightly with aluminum foil and cook for 10 minutes. Add shrimp and continue cooking for 10 more minutes or until rice is tender and tea has been absorbed.
Place pepper quarters on the grill and cook on both side until grill marks appear. Remove from the grill and cut into strips.
Remove skillet from the grill and top with peppers and cheese. Serve immediately.
cheese alternatives: Canadian gouda, Havarti, Mozzarella
Alternative Cooking Method: In a skillet over medium heat, cook according to the barbecue method instructions. Broil peppers separately on the top rack of a preheated oven. Cook for a few minutes on both sides until pepper begins to brown.