Instructions

• Cook 1 cup uncooked brown rice according to the package directions; keep warm.
• While the rice cooks, place oven racks in the upper and lower thirds and preheat the oven to 400°F. Line two rimmed baking sheets with parchment paper.
• On one prepared baking sheet arrange the 1/2-inch-thick diagonal slices of 2 very large ripe plantains in a single layer. On the other baking sheet arrange the 3/4-inch-sliced and halved 2 large red bell peppers (or yellow/orange) together with the 1 small red onion cut into rough 3/4-inch pieces in a single layer.
• Drizzle each baking sheet with 1 tablespoon extra-virgin olive oil and sprinkle each with 1/2 teaspoon kosher salt. Sprinkle 1 teaspoon ground cumin and 1/4 teaspoon allspice over the plantains only. Toss the plantains and the vegetables on their respective sheets to coat evenly, then spread each into a single even layer.
• Put both baking sheets in the oven—one on the upper rack and one on the lower rack. Bake, switching the pans’ positions on the upper and lower racks once halfway through baking, until the plantains are lightly browned and very tender (about 16 to 18 minutes) and the peppers and onion are caramelized and tender (about 20 minutes).
• While the rice and roasted items cook, heat the remaining 1/2 tablespoon extra-virgin olive oil in a saucepan over medium heat. Add the seeded, finely chopped 1 small jalapeño and cook, stirring often, until tender, about 2 minutes. Stir in 2 tablespoons tomato paste, 2 cloves garlic (minced), and 2 teaspoons dried oregano, then add the remaining 1/2 teaspoon kosher salt, the remaining 2 teaspoons ground cumin, and the remaining 1/4 teaspoon allspice. Cook just until fragrant, about 30 seconds.
• Stir in 3 cups Cuban Black Beans (or, if you prefer, 2 (15-ounce) cans low-sodium black beans, rinsed and drained) and 1/4 cup water. Cook, stirring occasionally, until the liquid is slightly reduced and the beans are hot, about 2 to 3 minutes. Taste and adjust seasoning if desired.
• Divide the cooked rice evenly among 4 bowls. Top each bowl with the hot beans, roasted plantains, and roasted peppers and onion. Garnish each with sliced radishes, diced avocado, chopped fresh cilantro, and a squeeze of lime from the lime wedges. Serve immediately.