Sort ingredients
amducharme95
QR Code
Listen
Pdf
Mix the garlic powder, oregano, 1 teaspoon of salt, and pepper in a small bowl. Set aside.
Heat the olive oil over medium heat in a large deep skillet or pot. Add the sausage and cook, until browned and crisp, 3 to 5 minutes per side. Transfer to a plate.
In the same skillet, toast the rice in the remaining oil over medium heat, stirring occasionally, until golden brown and fragrant, 2 to 3 minutes. Add the spice mixture and stir to combine. Add the broth to the skillet, stir, and bring to a boil over medium-high heat. Cover and reduce the heat to low, and cook until all the liquid is absorbed and the rice is fluffy, 12 to 16 minutes.
Add the spinach, lemon, and coconut aminos to the skillet 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 skillet, and mix well.
To serve, divide evenly among 4 bowls.