Caramelize the Sugar: In a large Dutch oven, over medium-high heat, combine 2 tablespoons of neutral oil and 1 tablespoon of sugar. Stir continuously for about 4 minutes until the sugar turns a deep, dark brown and begins to smoke.

Sauté the Aromatics: Reduce the heat to medium and add 1 chopped yellow onion, 1 diced green bell pepper, and 1 cup of chopped carrots. Sauté for about 10 minutes, stirring occasionally, until softened.

Incorporate the Garlic and Tomato Paste: Increase heat to medium-high, add 3 minced garlic cloves and 2 tablespoons of tomato paste. Stir for 2 minutes until fragrant.

Add Spices and Liquids: Stir in 1 teaspoon kosher salt, 1 teaspoon ground turmeric, 1 can of coconut milk, and 1 cup water. Bring to a boil.

Incorporate Rice and Beans: Add 1 cup long-grain white rice and 1 can of red beans. Cover, reduce heat to low, and simmer for about 25 minutes.

Add Fresh Spinach: Remove from heat, fold in 2 cups baby spinach, cover, and let sit for 10 minutes.

Fluff and Serve: Use a fork to fluff the rice and mix. Adjust seasoning and serve warm.