- 5
- 15 mins
- 30 mins
Ingredients
- 1 pound Italian turkey sausage links, cut into 1/2-inch slices
- 1/2 pound sliced fresh mushrooms
- 1 medium sweet yellow pepper, chopped
- 1 medium onion, chopped
- 2 teaspoons olive oil
- 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
- 2 cups fresh baby spinach, coarsely chopped
- 1-1/2 cups water
- 1 can (8 ounces) tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon garlic salt
- 2 cups uncooked instant rice
Preparation
Step 1
Cook sausage in a Dutch oven over medium heat until no longer pink; drain. Remove and keep warm. Saute the mushrooms, pepper and onion in oil in the same pan until tender.
Return sausage to pan. Stir in the tomatoes, spinach, water, tomato sauce and seasonings.
Bring to a boil; cook for 2 minutes. Stir in rice. Remove from the heat; cover and let stand for 5-7 minutes or until rice is tender. Fluff with a fork.
Yield: 5 servings.
PrplMonky5
Reviewed Jan. 5, 2016
"I cut the recipe in half for just me and my husband and we got about 4 servings out of it easily (and they weren't small servings). So if you do the full recipe you may get more than the advertised 5 servings (just FYI). I also used regular diced tomatoes without the chilies and omitted half of the chili powder (1/4 tsp) because I can't eat spicy food. I also just used precooked Polish kielbasa, and just started by sauteing the onion and pepper in olive oil (also omitted mushrooms...yuck). Next time I'll try adding more chili powder, adding more baby spinach (it definitely needed a bit more) and maybe adding corn to give it more of a sweet crunch. Otherwise, this was a great recipe, and pretty easy too! My husband went back for seconds."