Ingredient

• 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

Direction

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.
2. Return sausage to pan. Stir in the tomatoes, spinach, water, tomato sauce and seasonings.
3. 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.