Cook rice according to package directions; stir in cilantro. Keep warm.
Meanwhile, heat 2 tbsp. oil in large saucepan set over medium-heat; cook onion, red pepper, garlic, tomato paste, chili powder and seasoning for 3 to 5 minutes or until slightly softened.
Stir in broth, orange juice and lime juice; bring to boil. Stir in pinto and black beans. Reduce heat to low; cook for 10 minutes.
Divide rice among bowls. Top with bean mixture, plantains and avocado. Garnish with green onions.