Cook the rice according to package directions.

In large nonstick skillet, heat 2 tablespoons of the oil over medium heat. When the oil is hot, arrange the plantain slices in a single layer and cook about 5 minutes on each side, or until golden brown. Work in batches if needed, and add oil to the skillet between batches if it dries up. Transfer the cooked plantain slices to a dish covered with a paper towel, to drain any excess oil.

Heat remaining 2 tablespoons of oil in the same skillet over medium heat.

When the oil is hot, add the onion and sauté until soft, about 5 minutes.

Add garlic and cook for another minute, until very fragrant. Add beans, broth, lime juice, cumin, coriander, and paprika. Simmer until most of the liquid has cooked off, which should take 5-10 minutes.

Add the collard greens to the skillet and simmer just until wilted, about another 3 minutes, adding a few tablespoons of water if the bean mixture gets too thick. Remove from heat and stir in the cilantro, then season with salt and pepper to taste.

Divide rice onto dishes, and top with bean mixture and plantains. Garnish with some extra cilantro if you'd like.