First, make the rice. Bring water to a boil in a small saucepan and stir in jasmine rice. Cover and cook over low heat until the water has evaporated and rice is fluffy, about 20 minutes.
While the rice is cooking, prepare the black beans and veggies. Heat 1 tbsp oil in a large cast iron skillet over medium heat until shimmering. Add garlic, jalapeno, and pasilla/poblano peppers and sauté until peppers are slightly softened, about 2 to 3 minutes.
Next, add the tomatoes and black beans. Season with cayenne pepper, paprika, cumin, and salt and cook until beans are slightly softened and tomato juices have started to come out, about 3 to 5 minutes. Then transfer black beans and veggies to a bowl and set aside.
Preheat the oven to 350 degrees F. Return the cast iron pan to medium-high heat and add the remaining 1 tbsp oil, carefully swirling it around to coat the inside of the pan.
Add the cooked rice to the cast iron pan. Spread it out into an even layer and gently press down on it with your spatula. Let it crisp until lightly golden on the bottom, about 3 to 5 minutes, then stir and press down into an even layer again. Let it crisp one more time, about 3 to 5 minutes, until golden. Then stir again, and press down into the bottom of the pan and around the edges to create a wide, shallow well for the beans and veggies.
Remove the cast iron pan from heat. Sprinkle shredded cheese evenly over the rice, then top with the black beans and veggies. Bake in the oven for 10 minutes to let the flavors combine.
Serve hot, topped with avocado slices and an optional garnish of chopped cilantro.