1. In a large pot, heat olive oil over medium high heat. Add onion, peppers, and celery. Saute until soft, about 3 minutes. Add Cajun seasoning and flour and stir to combine.

2. Add beer and deglaze the pan by scraping up the brown bits from the bottom. Add vegetable broth and stir to combine.

3. Add diced tomatoes and chipotle peppers, with sauce. Stir to combine. Bring to a boil and add rice. Cover and reduce heat to medium low to maintain a low simmer.

4. Remove the stems from the chard, dice stems, and add to the pot. Chop leaves and add 5 minutes later. Simmer for 10 more minutes, until chard is tender and rice is cooked through. Ladle into bowls and serve immediately.

Source: Hannaford fresh Magazine, September - October 2011