Rinse the rice: Rinse 1 cup of white rice under cold water until the water runs clear. This helps it cook evenly and stay fluffy.
Brown the chicken: In a large skillet or pot, warm the olive oil over medium heat.
Add the ground chicken and break it up with a spoon. Cook until no pink remains, about 6–8 minutes. Drain any excess fat if needed.
Add the broth and rice: Stir in the rice and low-sodium broth.
Bring to a gentle simmer.
Cook the base: Cover and cook on low until the rice is tender, about 15–18 minutes. Stir occasionally to prevent sticking. Add a splash of water if it dries out.
Fold in veggies: Add carrots and peas.
Cook 5 minutes more until carrots are tender but not mushy. Stir in spinach at the end and let it wilt for 1–2 minutes.
Optional add-ins: If using egg, push the mixture to one side of the pan and scramble the egg on the other side, then fold in. Sprinkle turmeric if using and mix well.
Cool completely: Remove from heat and let the mixture cool to room temperature.
Dogs can burn their mouths, so cooling is important.
Portion and serve: Portion according to your dog’s size and energy needs. As a starting point, offer about 1/2 to 1 cup per 10 pounds of body weight per day, split into two meals. Adjust with your vet’s guidance.
Add supplements: Mix in a vet-recommended canine multivitamin or mineral topper to round out micronutrients, especially calcium and omega-3s.