If you’ve followed me for any period of time, you know I LOVE a good one-pot meal. Less clean up and less dishes are of course great, but I also love how all the flavors in a one-pot meal blend together as you cook them. This particular one-pot dish is a new obsession I will be cooking on repeat. It is so simple and so tasty at the same time. The spices help to bring this dish up to the next level, and the lemon gives it a nice bright finish. I know you’re going to love it too!

one-pot chicken sausage, spinach, and rice ingredient notes:

Chicken Sausage: Another Trader Joe’s classic, I love using chicken sausage for a leaner protein option than beef or pork. You can also swap for apple chicken sausage for a sweeter seasonal alternative.

Spinach: Spinach reduces it’s volume when cooked down, so if you have a bag laying around that needs to be used up, don’t hesitate to be like Popeye and add more than the ingredients call for! I also like to swap for kale for a seasonal twist.

Coconut Aminos: While you can always swap for reduced-sodium tamari or reduced-sodium soy sauce, I like to use coconut aminos because they are naturally gluten free, low sodium, and tend to be a bit sweeter. I love to pick up a couple bottles from Trader Joes’s each time, as I use them quite frequently!

Jasmine Rice: Steamed rice is a staple in my kitchen! See notes to achieve the perfect, light, and fluffy rice. It is important to not leave cooked rice out at room temperature for more than a couple hours, so be sure to refrigerate in a sealed container as soon as it has cooled off.

One Pot Chicken Sausage, Spinach, and Rice

Recipe by Jenn Lueke

4.3 from 135 votes

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon  kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes (optional)
2 tablespoons olive oil
12 ounces (5 to 6 links) fully cooked Italian-style chicken sausage, thinly sliced into 1/8-inch thick rounds
1 1/2 cups uncooked jasmine rice, rinsed (see note)
4 cups low-sodium chicken broth
3 cups roughly chopped baby spinach (about 4 ounces)
Juice of 1 lemon
1 tablespoon coconut aminos (or reduced-sodium tamari or reduced-sodium soy sauce)

Directions

In a small bowl, mix the garlic powder, oregano, salt, black pepper, and red pepper flakes (if using). Set aside.
Heat the oil in a large lidded sauté pan or Dutch oven over medium heat. Add the sausage and cook until browned and crisp, 2 to 3 minutes per side. Transfer to a plate.
In the same pan, add the rice, stirring occasionally, until golden brown and fragrant, about 1 minute. Stir in the spices and the broth and bring to a boil over medium-high heat. Reduce the heat to low, and cook until all the liquid is absorbed and the rice is fluffy, 14 to 16 minutes, stirring halfway to prevent sticking.
Add the spinach, lemon juice, and coconut aminos and stir until the spinach is wilted, about 1 minute (you can cover the pot briefly to help wilt the spinach). Turn off the heat, return the sausage to the pan, and mix well.
Spoon into four bowls and serve.

Notes

Store it: Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months.
Reheat it: From the refrigerator, microwave until warm, 1 to 2 minutes. From the freezer, thaw in the refrigerator overnight, then microwave in 30-second increments until warm.
Tip: To rinse rice, add the rice to a fine mesh strainer and run under cold water for about 30 seconds. Let the water drain thoroughly, and gently shake the strainer to remove any remaining water. Cooking rice in less starchy water improves the texture, making it fluffy and less prone to sticking.

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18 Comments

This is good and very easy. But the rice took longer than 16 mins to cook, and it’s a bit overly al dente. Might try even more broth and longer cooking next time.

Just made this and it is great. I added a diced zucchini because I had it. Thanks, Jenn.

Would you cook short grain brown rice differently?

This was SOO tasty! My picky partner seems to love everything I’ve cooked of yours so far. Can’t wait to try more.

is the chicken sausage precooked?

SO GOOD!!! Thank you

100/100 these recipes never fail me

When do you add in the other teaspoon of salt? It says it’s divided. Love this recipe!

Love this recipe so much, just made it for the zillionth time. Healthy, cheap, delicious. Thanks Jenn🩷

The best recipe! It’s so easy and the leftovers are yummy too!

This was honestly, so easy and delicious to make! I used orzo pasta instead of rice and I’m just now realizing that I forgot to add the soy sauce. Oh well! It was delicious and filled me up. I do feel like it was a little too much on the oregano but that’s personal preference. I can’t wait to find another simple recipe from your site!

This was excellent – so flavorful and held up very well, if not better, as leftovers.

It is a staple in my house. I have even played with adding onion and sun-dried tomato. It is so good!

Flavor is good, and this is a dream of an easy weeknight dinner. But what did I do wrong that the rice came out gummy?

jenneatsgoood says:
February 2026 at 10:39 pm
Hi Amy! Did you rinse your rice? That can help improve the texture.
Reply

This has been on my regular dinner rotation since I discovered this recipe about a year ago. My husband loves it as well. Sometimes I add more oregano + garlic powder than written, but otherwise follow the recipe to a T. Delicious and so simple!!!!

Delicious! I used regular white rice, regular chicken broth, and regular soy sauce, and decided to omit the salt, which was a good choice! It turned out great!

I am unclear, is the rice cooked with the lid on like usual, or without?