Add rice and water to a saucepan. Bring to a boil; reduce to heat to low and cover the pan. Let the rice cook for about 30 minutes, until it has absorbed all the water. Once it is done cooking, add cilantro, 2 tablespoons lime juice, and 1 teaspoon salt; stir to combine.
While the rice is cooking, add a little cooking oil to a skillet over medium heat, or spray it with cooking spray. Add diced onion; cook for 5 minutes, until it begins to soften. Add jalapeño and bell pepper; cook for another 5-7 minutes, until the vegetables are soft. Add garlic; cook for 1 more minute.
Add black beans, water, cumin, chili powder, paprika, oregano, pepper, cayenne pepper, and 1/2 teaspoon salt to the skillet. Stir to combine; raise heat to high and bring to a boil. Reduce heat; let beans simmer for 5-7 minutes.
In a skillet (you can use the same one from the bans), heat coconut oil over medium heat, or spray with cooking spray Add plantains in a single layer; cook for about 5 minutes on each side. Repeat until all plantains are cooked.
To assemble bowls, add a scoop of rice, a scoop of beans, plantains, and some diced mango. Top with avocado slices and garnish with lime wedges and cilantro.