Cheesy paella with grilled peppers | Nexus

Ingredients

• 1 1/2 cups (375 mL) water
• 1 bag of green tea
• 1 tbsp (15 mL) salted butter
• 2 chicken breasts, cut into cubes
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1/2 cup (125 mL) tomato sauce, no salt added
• 1 tsp (5 mL) regular or smoked paprika
• 1/2 tsp (2 mL) ground Espelette pepper
• Salt and freshly ground pepper
• 1 cup (250 mL) paella rice (arroz bomba)
• 5 oz (150 g) uncooked shrimp, shelled and rinsed
• 1 yellow bell pepper, quartered
• 1 green bell pepper, quartered
• 4 oz (120 g) Canadian Monterey Jack, cut into cubes