In a saucepan, bring rice and 1 3/4 cups stock to a boil. Reduce heat to low; cover and simmer until rice is tender, about 35 minutes. Stir in the zest and half the scallions. In another saucepan, heat oil over medium-high; cook garlic and remaining scallions for 30 seconds. Add beans, juice and 1/4 cup stock. Cook, stirring, until hot. Add cilantro.
