In a large Dutch oven, heat 2 tablespoons of neutral oil and 1 tablespoon of sugar over medium-high heat. Stir constantly for about 4 minutes, until the sugar melts and becomes dark brown, smoking slightly.

Once your sugar is burnt, reduce the heat to medium-low and add one chopped yellow onion, one green bell pepper, and two diced carrots. Sauté these aromatics for about 10 minutes.

Increase the heat to high, then stir in 3 minced garlic cloves, 2 tablespoons of tomato paste, 1 teaspoon of kosher salt, and 1 teaspoon of ground turmeric. Cook for an additional 2 minutes.

Pour in one can of coconut milk and equivalent water. Stir well to combine, then bring to a gentle boil.

Once boiling, add 2 cups of long-grain white rice and 1 can of drained red beans. Stir the mixture thoroughly and cover the pot with a lid, reducing the heat to low.

Let it simmer for about 25 minutes, or until the rice is tender and has absorbed the liquid.

After 25 minutes, uncover and gently fold in 4 cups of baby spinach. Cover the pot again and allow to sit for about 10 minutes.

Once the spinach is wilted, give your dish a final stir to combine everything evenly. Serve hot, garnished with fresh herbs or avocado if desired.