date:Apr 23, 2014
tock mixture, adding 1/3 cup at a time, until all liquid is absorbed and rice is tender and creamy (this should take about 25 minutes).
4. Meanwhile, bring a saucepan of water to the boil over high heat. Cook beans for 1 minute or until just tender. Drain. Rinse under cold water. Peel and discard shells.
5. Add spinach, bacon and beans to rice mixture with the last ladle of stock. Cook for 2 to 3 minutes or until heated through. Remove from heat. Stir in cheese. Season with pepper. Serve.