Ingredients
1 pound Italian turkey sausage links, cut into 1/2-inch slices1/2 pound sliced fresh mushrooms1 medium sweet yellow pepper, chopped1 medium onion, chopped2 teaspoons olive oil1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained2 cups fresh baby spinach, coarsely chopped1-1/2 cups water1 can (8 ounces) tomato sauce1 teaspoon dried oregano1 teaspoon chili powder1/2 teaspoon garlic salt2 cups uncooked instant rice
Preparation
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.
