1 onion, thinly sliced
2 cloves of garlic, crushed
120 g of basmati or jasmine rice
25 cl of vegetable stock
200 g canned diced tomatoes
200 g canned red kidney beans, rinsed and drained
1/2 tsp turmeric
1 tsp chilli powder
fresh coriander, finely chopped
Sauté onion and garlic in olive oil in a large pan or pot for 5 minutes or until soft. Add spices. Add rice and cook for 5 minutes or until translucent.
Add stock and tomatoes. Cover and bring to the boil. Reduce heat to low and simmer for 15-20 minutes or until rice is tender. Add red kidney beans and cook for an additional 5 minutes.
Season to taste and serve and sprinkle with coriander.
Hannah's Nook 
I love beans and rice. I usually cook the rice plain and serve it with a tomato and bean stew, but I like your idea of cooking it all together.
It is probably moister being cooked together covered. I find it is a nice and healthy dish!
I have made similar, with the broth and rice. This sounds yummy! Nice photo!
Thank you Lorri! It is nice re-heated too.