Smoked Sausage, 1 Hillshire Farm® Smoked Sausage1½ cups uncooked long grain white rice1 can (14 ounces) chicken broth 1 cup water1 onion, chopped1 cup sliced fresh mushrooms2 cloves garlic, minced1 teaspoon dried oregano2 tablespoons fresh lemon juice1 bag (6 ounces) fresh baby spinach (about 6 cups)1 cup (4 ounces) crumbled feta cheeseGround black pepper to taste
Cut smoked sausage into ½” cubes; set aside. Combine rice, broth and water in medium saucepan; bring to a boil, stirring occasionally. Reduce heat to medium-low, cover and cook 15 minutes. Remove from heat and let stand 5 minutes.
Heat a 4 -5 quart pan over medium-high heat for 3 minutes. Add sausage and onion; cook, stirring occasionally 3-4 minutes or until onion is tender and sausage is lightly browned. Add mushrooms, garlic and oregano; cook 2 minutes, stirring occasionally. Reduce heat to medium-low; stir in lemon juice.
Gently fold in cooked rice, spinach, feta cheese and pepper. Toss lightly for 1-2 minutes or until spinach is wilted.