Begin by cooking the rice: Rinse 1 cup white rice under cold water. In a medium saucepan, combine rice with 2 cups water and 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until tender.

While rice cooks, prepare the beans: Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add 1/4 diced onion and 1 minced garlic clove, sauté until softened, about 3 minutes. Add 2 cups cooked black beans with their liquid, season with salt and cumin. Simmer for 10 minutes, mashing some beans to create a creamy consistency.

For the maduro en gloria: Peel 3 ripe plantains and cut into diagonal slices about 1/2 inch thick. Heat 2 tablespoons butter in a large skillet over medium heat. Arrange plantain slices in a single layer and cook until golden brown on both sides, about 3-4 minutes per side.

Prepare the gloria sauce: In a small saucepan, combine 1 cup heavy cream, 2 tablespoons honey, 1/2 teaspoon cinnamon, and 1/4 teaspoon vanilla extract. Bring to a gentle simmer, stirring frequently, and cook for 5 minutes until slightly thickened. Pour over the fried plantains.

Scramble the eggs: In a bowl, whisk 6 eggs with salt and black pepper. Heat 1 tablespoon butter in a skillet over medium-low heat. Add 1/4 diced onion and 1 diced tomato, sauté for 2 minutes. Pour in eggs and gently stir until soft curds form, about 3-4 minutes.

Assemble the plates: Place a generous portion of rice on each plate, alongside the beans. Add a serving of scrambled eggs, several slices of maduro en gloria with sauce drizzled over, and finish with slices of fresh cheese.