Bring water and rice to a boil in a saucepan. Cover, reduce heat, and simmer 22 minutes. Stir in cranberries; cover, and cook 2 minutes. Remove from heat. Let stand, covered, 5 minutes or until liquid is absorbed. Cool. Combine rice mixture, spinach, and remaining ingredients in a large bowl; toss well. Store in an airtight container in refrigerator.