On medium heat, add oil to the pot.
Once the oil is warm, add onion and fresh garlic to sauté until translucent (about 5 mins).
Add granulated garlic, paprika, black pepper, cumin, onion powder, celery salt, and salt, to the pot. Mix until the spices are warmed through.
Add the shredded coconut and mix. Let the coconut mixture simmer for about 5 minutes until the garlic and coconut start to turn brown.
Add red kidney beans, & mix well.
Add rice. Mix until fully combined and let the mixture warm through for about 3 minutes.
In a small bowl, add the vegetable stock cube to the hot water. Then add the hot water to the pot.
Add the cilantro bunch, then mix. Leave the heat on medium-high, uncovered, and let the rice simmer until the water evaporates completely. ***Do not mix while evaporating.
Add the coconut milk and mix well. Let the rice simmer again until the coconut milk evaporates completely. ***Do not mix while evaporating.
Mix the rice thoroughly one last time, cover pot, and reduce heat to low. Rice should cook on low for about 25 mins. ***Do not open the pot before this as the steam will rush out.
After 25 mins uncover the pot. The rice should be fluffy with a beautiful color. Give it a good mix. Pull out the cilantro bunch and toss...And that’s it! ENJOY!