Brown Rice with Chicken Sausage and Cannelini Beans

Ingredients:
1 chopped leak
2 cloves garlic, minced
3 Mozzarella and Roasted Garlic Chicken Sausages (Member's Mark brand from Sam's Club
1 bag Success Brown Rice
1 16 oz can of cannelini beans
1 tblsp olive oil
1 16 oz can chicken broth
4 cups baby spinach leaves

Directions"
Combine one cup of chicken broth with 1 quart of water in a large saucepan, and add an unopened bag of Success Brown Rice. Bring to a boil, then simmer for 8-10 minutes. While the rice is cooking, saute leeks in olive oil in a dutch oven over medium-low heat, about 3 minutes or until soft. Cut sausages into 1/2 inch slices and add to the pan until warm, along with the minced garlic, about 2 minutes. Next, add the cannelini beans to the sausage and leeks and the remainder of the can of chicken broth. Simmer about 2 minutes. Add the baby spinach to the mix, and cover the dutch oven while simmering over low heat, stirring occasionally until the spinach is wilted.
Drain the cooked rice, and pour the rice into the dutch oven, mixing it well into the all the simmering ingredients. Turn off heat, and serve.

This recipe, if divided into 3 servings of 2 and 1/3 cups each, will have 468 calories, or if you divide it into 4 smaller servings of 1.75 cups each, will have 351 calories.

Variation: My husband says that this is good, but a little dry, so if you want a creamy, moister version of this dish, make and add the following sauce to your rice:
1 can cream of mushroom soup, a splash of brandy, a sprinkle of tarragon, about a 1 tsp of grated parmesan cheese, enough water to thin the sauce (about 1/3 cup), and I added a tblsp of my homemade roasted garlic salad dressing to the sauce, which is great on fresh baby arugula as a side dish anyway, and well worth making to have on hand. If there is any interest in the recipe for the dressing, I will add it.