In a pot of boiling salted water, cook the rice according to the package instructions. Once cooked, drain it. Meanwhile, peel and thinly slice the onion. Heat a drizzle of olive oil in a saucepan over medium heat. Add the sliced onion and sauté for 2 minutes, stirring. Add the cumin and curry powder. Mix well and continue cooking for 1 minute.

After 5 minutes, add the drained red beans and grated carrot. Mix well, then cover and continue cooking for an additional 5 minutes.

Serve the rice on a plate with the red bean curry. Add a few cilantro leaves if you have them, and adjust the seasoning to taste. It's ready!