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Heat oil in a large skillet on medium heat. Add garlic and saute until fragrant for about 30 sec.
Add onion and saute until translucent for about 2-3 min. Then add diced tomatoes and cook them until they soften for about 3-4 mins.
Add spinach and rice and stir to combine or until spinach just wilts.
Now add cooked beans and chicken or vegetable stock (if vegan). Gently mix and bring the mixture to a boil.
Season with curry powder, salt and pepper. Cover and simmer the rice mixture for 18-20 min (or until rice is tender) on low heat.
Garnish with fresh spinach leaves, chopped cilantro, lime slices, and serve warm.