In a heavy-bottomed pan, heat a splash of oil over medium heat. Add finely chopped onions and minced garlic, sautéing for about 3-4 minutes until they become fragrant and translucent.

Stir in 1 cup of long-grain white rice to the pan with the aromatics. Toast the rice for about 2-3 minutes, stirring frequently, until the grains are lightly golden and aromatic.

Carefully add in a can of drained red kidney beans, followed by 1 can of full-fat coconut milk and your chosen spices. Mix well to combine all ingredients.

Bring the mixture to a gentle boil, then reduce the temperature to low. Cover the pan and let it simmer for approximately 25 minutes without stirring.

After 25 minutes, turn off the heat and let the pan sit, covered, for an additional 5 minutes.