Bring 2 cups of lightly salted water to a boil in a heavy-bottomed saucepan.

Add brown rice to the boiling water.

Cover the saucepan loosely and reduce heat to medium-low.

Simmer for 40 minutes, or until the rice has absorbed all the water.

Fluff the cooked rice with a fork and transfer it to a separate bowl.

Rinse and drain the red kidney beans.

In a small bowl, mix the rinsed and drained beans with olive oil.

Return the now-empty saucepan to the stove and lightly heat the oiled beans, being careful not to boil them.

Add chili powder, ground cumin, and garlic salt (or salt and garlic powder) to the heated beans.

Cook for about 5 minutes to incorporate the flavors.

Remove the beans from heat.

Combine the spiced beans with the warm rice.

If desired, mix in chopped green onions.

Serve immediately.