ONE POT CHICKEN SAUSAGE, SPINACH AND RICE

2 tsp garlic powder

2 tsp dried oregano

1 tsp salt

1/2 tsp ground black pepper

1/2 tsp red pepper flakes, optional

2 tbsp olive oil

12-oz fully cooked chicken sausage, sliced into 1/8-inch rounds

1 1/2 cups uncooked jasmine rice, rinsed

4 cups low-sodium chicken broth

3 cups roughly chopped baby spinach

Juice of 1 lemon

1 tbsp reduced-sodium soy sauce

In a small bowl, mix garlic, oregano, salt and peppers. Set aside.

Heat oil in a large, lidded sauté pan or Dutch oven over medium heat. Add sausage and cook until browned and crisp, 2 to 3minutes per side. Transfer to a plate.

In the same pan, add rice. Cook, stirring, until golden and fragrant, about a minute. Stir in the spices and broth. Bring to a boil over medium-high heat. Reduce heat to low, cover and cook until liquid is absorbed and rice is fluffy, 14 to 16 minutes, stirring halfway through cooking to prevent sticking.

Add spinach, lemon juice and soy sauce and stir until spinach is wilted, about a minute. Turn off heat and return sausage to the pan. Mix well and spoon into 4 bowls for serving.

Yield: 4 servings

recipe idea and photo Woman's World '26