Cuban Black Beans and Rice with Roasted Peppers and Plantains

INGREDIENTS

1 cup

uncooked brown rice

ripe (almost black) very large plantains (about 1 pound), peeled and cut into 1/2-inch-thick diagonal slices

large red, yellow, or orange bell peppers (or a mix), cut into 3/4-inch slices and halved

small red onion, cut into rough 3/4-inch pieces

2 1/2 tbsp

olive oil, divided

1 1/2 tsp

kosher salt, divided

3 tsp

ground cumin, divided

1/2 tsp

allspice, divided

small jalapeño, seeded and finely chopped (about 1 tablespoon)

2 tbsp

tomato paste

2 cloves

garlic, minced (about 2 teaspoons)

2 tsp

dried oregano

cups Cuban Black Beans (so good!), or if you are in a hurry, 2 (15-ounce) cans low-sodium black beans, rinsed and drained

Sliced radishes

Diced avocado

Chopped fresh cilantro

Lime wedges