Boil the red kidney beans in 10 cups of water until tender but still firm.

Remove the beans from the water, reserving the cooking water.

Fry the beans in olive oil, seasoning with seasoned salt, garlic powder, and onion powder to taste.

Add 2 cups of raw long-grain rice to the reserved cooking water, adding additional water to total 4 1/4 cups.

Add the fried beans to the rice and water mixture.

Bring the mixture to a boil.

Cover tightly and cook over low heat until all the water is absorbed, approximately 1 hour.

For a gratin effect, lower the heat and cook for an additional 10 minutes.

Dish out the cooked rice and beans into a serving bowl.

Scrape the crisped gratin from the bottom of the pot and serve over the rice and beans.