Directions

• Heat the olive oil over medium heat in a large deep skillet. Add the sliced chicken sausage and cook for about 3-5 minutes on each side, until browned and crisp. Set aside.
• In the same skillet, add the dry rice and toast in the oil for 2-3 minutes. Season with salt, black pepper, garlic powder, and oregano and mix to combine. Cover the rice with the broth, mix again, and put a lid on the skillet.
• Cook, covered, for 12-16 minutes, until the rice is fully cooked. Mix in the soy sauce, lemon juice, and spinach and let the spinach fully wilt down.
• Remove from heat and add back the chicken sausage. Mix well and serve.