Start the Cilantro Lime Rice:

1. Add rice, water, and a pinch of salt to a medium saucepan.
2. Cover and bring to a simmer over medium-high heat. Simmer for 4-5 minutes, then reduce heat to LOW and allow rice to steam for an additional 10-15 minutes, or until all the liquid is absorbed and the rice is tender.
3. When the rice is cooked, remove lid and stir in lime juice, cilantro, and salt and pepper, to taste. Gently fluff with a fork to combine.
4. Taste and add additional salt, pepper, lime juice, or cilantro as needed.

Meanwhile, Start Plantains:

1. Slice your plantains into ½” slices.
2. Heat avocado or coconut oil in a medium skillet over medium heat.
3. Working in batches so as not to overcrowd the pan, add sliced plantains to the pan and cook 3-4 minutes per side, or until golden. Transfer to a plate and repeat with remaining plantains until they’re all cooked.
4. When all the plantains have been cooked, flatten the plantains. To flatten, place the cooked slices between sheets of parchment paper and press down on them with the bottom of a glass, or the back of a spoon.
5. Return flattened plantains to your skillet and cook an additional 2-3 minutes per side. Season generously with salt, to taste.

While the Plantains are Cooking, Make Your Mango Salsa:

1. Combine diced mango with bell pepper, red onion, minced cilantro, 1 Tbsp. jalapeno, and the juice of 1 lime. Add salt and pepper.
2. Stir to combine.
3. Taste for seasoning, adding additional jalapeno, lime juice, salt or pepper, to taste. Set aside.

For Quick Cuban Style Black Beans:

1. In a small saucepan, heat 2 cans (drained, but not rinsed) of black beans with chili powder and tsp. cumin until the beans are warm. Keep on low heat until ready to serve.

To assemble burrito bowls:

1. Layer cilantro lime rice, Cuban-style black beans, mango salsa, and cooked plantains.
2. Add additional toppings as desired (such as guacamole, avocado, or tomatillo ranch).