Step 1

Heat olive oil in a large skillet over medium heat for about two minutes, until shimmering. Add sausage and cook over medium heat until lightly browned, stirring occasionally.

Step 2

Add onion and saute for another two minutes, or until onion is tender.

Step 3

Add garlic and continue sauteing for another 30 seconds. Stir in rice and continue cooking over medium heat for two minutes, stirring occasionally, or until rice is slightly toasted.

Step 4

Pour in the broth and bring to a boil, stirring to incorporate any browned bits on the bottom of the pan.

Step 5

Reduce heat to medium-low, cover, and simmer covered over medium-low heat for 20 minutes, or until rice is fully cooked and has absorbed most of the liquid.

Step 6

Fluff the rice, then stir in one cup of the cheese. Keep the skillet over medium-low heat as you add in the spinach a handful at a time, stirring it in bit by bit until the cheese is melted and spinach is wilted.

Step 7

Turn off the heat under the pan and top the sausage rice mixture evenly with half a cup of shredded cheddar.

Step 8

Replace the lid, and let everything sit undisturbed for another two minutes to melt the cheese on top. Serve immediately.