Fried Plantains and Tomato Rice

For this dish, I was inspired by the meal I had a while back at Wasota in Austin...I've never cooked with plantains before, but I've eaten them a bunch in both sweet and savory preparations! This didn't quite turn out like the food truck meal it was inspired by (I think I would need to follow a real jollof rice recipe), but it was delicious and easy!

Tomato Rice
1 can fire roasted diced tomatoes
1 15 oz can veg broth or water
rice (enough so that the tomato liquid+veg broth is twice the amount of rice)
6 cloves garlic
1/2 tsp cumin
1/2 tsp smoked paprika
fresh ground black pepper

2 ripe plantains (peeled, cut into bite sized pieces)
1 1/2-2 Tbspp coconut oil
1/2 tsp cayenne
fresh ground black pepper

1. In a large food processor pulse garlic cloves. Add tomatoes and blend until smooth.
2. In a medium sauce pan add 2 tsp EVOO and heat to medium. Add rice and cook for a few minutes or until rice is translucent. Add cumin, paprika and pepper and cook 1 minute.
3. Add tomatoes and water/broth. Bring to boil, stirring occasionally. Cover and set heat to low. Cook until rice is done (y'all know the drill...adjust your liquid ratio if too dry). Add salt to taste.
4. Add coconut oil to wok and heat to medium. Add plantains (you may need two batches so you don't crowd the pan). Cook until golden brown on all sides. 
5. Add cayenne, salt and pepper to taste. Cook another 1 minute.
6. Remove excess oil with paper towel (optional) and serve immediately with a lime wedge (necessary) and cilantro.