In medium size skillet, over medium heat, cook bacon, turning half way, until golden brown and crisp (7 to 9 minutes).
Remove bacon; cool, crumble, set aside.
In same skillet, use up to 2 tablespoons bacon fat and cook all peppers and garlic over medium heat until slightly tender (3 to 4 minutes).
Add cumin; stir for 1 minute.
Add black beans, chicken broth, salt, and pepper.
Bring to a boil; reduce heat to medium and cook until heated through (4 to 5 minutes). Keep warm.
In 2 quart saucepan add all rice ingredients.
Bring to a boil; cover and reduce heat to simmer.
Cook until rice is tender about 18 to 20 minutes.
Fluff with a fork and keep warm.
In medium skillet over medium heat melt butter and coconut oil.
In large bowl toss together sliced plantains, sugar, and salt.
Place plantains in skillet and cook until golden brown (2 to 3 minutes); turn over and continue cooking until second side is golden brown (1 to 2 minutes).
Remove from skillet and place on parchment lined cookie sheet.
Cool slightly, then mash with the bottom of a cup or your palm.
Repeat with remaining plantain slices.
To serve: place a large scoop of rice and beans on plate. Surround with plantains. If desired, sprinkle with chopped cilantro and crumbled white cheese.