In a medium saucepan, combine the rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the water is absorbed.

Cook Plantains

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced plantains and cook for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.

Sauté Vegetables

In the same skillet, add another tablespoon of olive oil. Sauté the onion, bell pepper, and garlic until softened, about 5 minutes.

Cook Seafood

Add the shrimp and scallops to the skillet. Sprinkle with chili powder, cumin, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the seafood is cooked through.

Combine Ingredients

Add the black beans to the skillet and stir until heated through. Squeeze lime juice over the mixture and stir to combine.

Serve

To serve, place a portion of rice on a plate, top with the shrimp and scallop mixture, and arrange fried plantains, pico de gallo, avocado, and any remaining vegetables around the plate.