Ingredients

• 1 tbsp oil
• 4 mild or hot Italian sausages, casings removed
• 1/2 yellow onion, diced
• 2 garlic cloves, minced
• 1 cup long grain white rice
• 1 15-oz can cannellini beans, drained and rinsed
• 1 19-oz can diced tomatoes
• 2 cups chicken broth
• 2 tsp Italian seasoning
• 3 cups chopped baby spinach
• Salt and pepper to taste

Preparation

In a large skillet with a tight-fitting lid, heat the oil over medium-high heat. Add the sausage and cook, breaking it up with the side of a spoon, until it is no longer pink, about 5 minutes. Add the onion and cook until it softens and becomes translucent, 3 minutes. Add the garlic and cook, stirring, for another 30 seconds. Add the rice, beans, diced tomatoes, chicken broth, and Italian seasoning. Season with salt and pepper to taste. Bring the mixture to a boil and reduce the heat to medium-low. Cover, and simmer until the rice is cooked through, about 15 minutes. Stir in the spinach and cook until it has wilted, about 2 to 3 minutes.
Serve immediately or store in the refrigerator for up to 3 days.