A recipe I recently made turned out very well and was a twist on one of my childhood favorites-chicken and rice. 

The dish was dressed up with veggies and the addition of beer gave it a distinct flavor.  (One day I plan to try it with white wine.) 

3 chicken breasts cut into bite size pieces
3 Tbsp.  oil
Salt and pepper
1 cup ripe tomatoes, seeded and diced (or use canned tomatoes if you need to)
1 cup bell pepper, diced
1 cup onion,  diced
1 cup celery, diced
1 cup mushrooms, washed and coarsely chopped
4 garlic cloves, minced
1 &1/2  cups  wild or  brown  rice, cooked al dente’
2 Tbsp. oil
2 tsp. cumin
 1 tsp. cinnamon
¾ cup beer
3  cups chicken broth
1 Tbsp. grated turmeric, or 1 Teaspoon dry turmeric powder
Salt and pepper to taste

Season the chicken with salt and pepper.  Brown chicken pieces in hot oil until browned on both sides.  Set aside.  If needed, add more oil and soften onions, celery, peppers.  Add rice and sautée until opaque.  Add tomatoes, mushrooms and garlic, and soften.  Add spices and mix well, cooking 1 minute.  Add beer, broth, turmeric and taste for seasoning. Add S&P if needed. Bring to a boil, cover and reduce heat. Cook for 15 minutes.  Add chicken last 3 minutes to warm through.  Serve with a crisp salad.  Enjoy!

Dunham's Sports

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