Cheesy Rice Fritters

These little guys were a surprise hit with everyone in the family! I knew I would like them, but Mike and the girls loved them almost as much as I did! I made a few with breadcrumbs and most of them without and the ones without stayed together and got even crispier on the outside than the ones with! I didn't have any bacon on hand and just sliced up some ham lunch meat and it seemed to work fine, but you could leave the meat out to keep it vegetarian too. The other change I made was adding some finely diced onion when cooking the ham and I thought it was a great addition! I subscribed to Rachael Ray's magazine during some Amazon deal last year and I'm so glad I did - I have come across lots of tasty recipes in them each month and it's much more fun to flip through a magazine than search her site!

Ingredients:
* 1 cup arborio rice (I used brown rice)
* 3 slices bacon, chopped (I used sliced ham lunch meat)
***1/2 c. finely chopped onion***
* 1 cup shredded mozzarella cheese
* 1 cup grated parmesan cheese
* 1 large egg, lightly beaten
* Salt and pepper
* 1/2 cup seasoned breadcrumbs (optional)
* 1/4 cup extra-virgin olive oil
* One 10-ounce bag spinach, coarsely chopped
* 1 pinch crushed red pepper

Directions:
1. Line a baking sheet with parchment paper. In a medium saucepan, bring the rice and 2 1/2 cups water to a boil. Lower the heat and simmer until the rice is still firm but cooked through and the water has evaporated, about 20 minutes. Transfer to a large bowl and let cool slightly.
2. Meanwhile, in a large skillet, cook the bacon until crisp. Using a slotted spoon, add the bacon to the rice, reserving the skillet with the bacon fat. Stir the mozzarella, parmesan and egg into the rice mixture; season with salt and pepper.
3. Divide the rice mixture into 12 mounds on the prepared baking sheet. Flatten into 3-inch patties. Sprinkle on both sides with the breadcrumbs.
4. Add the olive oil to the skillet and heat over medium-high heat. Working in batches, add the patties and cook, turning once, until crisp, about 5 minutes. Drain on paper towels. Add the spinach to the skillet and cook over high heat, turning, until wilted, about 2 minutes; season with the crushed red pepper. Top with the fritters.