Cuban Black Bean and Yellow Rice Bowls

2 ripe plantains (about 1 pound), peeled and diagonally sliced ½ inch thick

2 tablespoons olive oil, divided use

1 teaspoon coarse salt, divided use

1 (10-ounce) package yellow rice

1 small jalapeno pepper, seeded and finely chopped

1 medium red onion, chopped

2 (16-ounce) cans seasoned black beans, drained

¼ cup water

1 teaspoon cumin

4 radishes, chopped

1 ripe Hass avocado, halved, pitted, peeled and diced

¼ cup chopped cilantro

1 lime, quartered

Line parchment Heat baking oven paper. sheet to 400 with degrees. Place plantain slices in single layer on parchment-lined baking sheet; drizzle with 1 tablespoon oil and sprinkle with ½ teaspoon of salt. Roast in oven 16 to 18 minutes or until lightly browned and very tender; set aside. Prepare rice according to package directions. Meanwhile, heat remaining oil in saucepan on medium. Add jalapeno and onion; cook 3 minutes or until softened. Stir in beans, water, cumin and remaining salt; cook 5 or 6 minutes or until liquid is slightly reduced. Divide cooked rice evenly among 4 bowls. Top each with beans, plantains, radishes and avocado. Sprinkle with cilantro and serve with lime wedges. (Adapted from Southern Living.) Makes 4 servings. Nutrition information: Each serving contains approximately 643 calories, 19 g protein, 15 g fat, 111 g carbohydrate, no cholesterol, 1,189 mg sodium and 15 g fiber. Carbohydrate choices: 7.