Chicken thighs over rice with spinach tomato broth

2 slices bacon
1/2 bag of fresh spinach, chopped
1 large handful blanched green beans
1 can diced tomatoes
6 boneless skinless chicken thighs
1/2 can of water
1 box chicken rice
salt
pepper
garlic powder

In a large pan cook rice per directions on the box and set aside.
In a large skillet cook bacon, chop and set aside. Drain off all but 1T bacon grease, brown seasoned (with salt, pepper and garlic powder) chicken thighs in bacon drippings both sides browned about 3-5 minutes per side. Then add tomatoes, water and spinach. Simmer for 10-15 minutes.Add green beans and serve over rice.