Cuban Black Beans and Rice with Roasted Peppers and Plantains

Scaled for 4 portions · 4 steps

1 cupuncooked brown rice2very large ripe plantains (almost black (about 1 pound), peeled and cut into 1/2-inch-thick diagonal slices)2large red bell peppers (or yellow or orange bell peppers, cut into 3/4-inch slices and halved)1small red onion (cut into rough 3/4-inch pieces)2.5 tbspextra-virgin olive oil (divided)1.5 tspkosher salt (divided)3 tspground cumin (divided)0.5 tspallspice (divided)1small jalapeño (seeded and finely chopped (about 1 tablespoon))2 tbsptomato paste2 clovegarlic (minced (about 2 teaspoons))2 tspdried oregano3 cupCuban Black Beans—Sliced radishes—Diced avocado—Chopped fresh cilantro—Lime wedges

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