1
Preheat the oven to 400°F.
2
In a small saucepan, heat the water, sugar, vinegar, and salt. Place the onions in a heatproof bowl, cover with the vinegar mixture and cool to room temperature.
3
Heat 1 tablespoon olive oil for the beef in a large skillet. When hot , add the beef and cook, breaking it up into smaller pieces until no longer pink. Remove the meat to a plate. In the same skillet, add another tablespoon of olive oil and the onion, bell pepper, garlic, oregano and cumin. Cook for 5 minutes, or until tender. Add the bay leaf, crushed tomatoes, wine, tomato paste, raisins, olives, capers, salt and pepper and bring to a simmer. Simmer for 10 minutes. Add the beef back to the skillet and simmer for 15 minutes, until most of the liquid is reduced. Remove the bay leaf.
4
Meanwhile, place the rice, 2 cups of water and a pinch of salt in a saucepan. Bring to a boil, reduce the heat to a simmer, cover and cook for 20-30 minutes, until the grains are tender. Remove from the heat and stir in the black beans.
5
On a baking sheet, toss the roma tomatoes, jalapeños, and yellow onion with the canola oil. Roast for 10-15 minutes, until browned. Transfer to a blender, along with the remaining roasted salsa ingredients. Blend until smooth and season to taste.
6
Heat 1 inch of canola oil in a skillet to 375°F. Add the plantains, working in batches, and fry until golden, flipping once. Transfer to a paper towel-lined plate to drain.
7
To serve, divide the rice between bowls. Top with beef and plantains and serve with salsa and pickled red onions on the side.