Gallo Pinto: Costa Rican Rice and Beans Breakfast

Name: Gallo Pinto: Costa Rican Rice and Beans Breakfast
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Latin American, American
Ingredients: 3 tablespoons olive oil, divided; 2 tablespoons minced garlic (2-3 large cloves); 1 red bell pepper, seeds and veins removed, finely chopped; 1 yellow onion, finely chopped; 6 cups cooked white rice (see notes below); 2 15-ounce cans black beans, drained and rinsed, or 3 cups cooked black beans (here's how to cook black beans); 1 bunch scallions (6 scallions) trimmed and chopped or thinly sliced; 3/4 cup packed cilantro leaves, chopped, divided; 2 teaspoons kosher salt; 1/2 teaspoon black pepper; Lizano Sauce, to serve (see notes); 2 ripe plantains (skins yellow with some black) peeled and cut on the diagonal into 1/3-inch slices; 2-4 tablespoons coconut oil (or substitute olive oil); 2 tablespoons white or light brown sugar; 1/2 teaspoon cinnamon; 1/4 teaspoon salt plus more for sprinkling on at the end; 2 limes, each cut into 6 wedges, divided; Butter or oil to cook the eggs; 8 eggs (or 1 egg per person); Lizano sauce - strongly recommended!; Lime wedges; Sliced avocados; Sour Cream; Chopped cilantro leaves; Chopped green onions; Your favorite hot sauce