In a pot, bring 2 cups of vegetable broth to a boil. Add 1 cup of rice, reduce heat to low, cover, and simmer for 18-20 minutes until rice is cooked.

In another pan, heat a little oil over medium heat. Add chopped onion, bell pepper, and garlic. Sauté until softened, about 5 minutes.

Add the drained black beans, corn, cumin, paprika, salt, and pepper to the sautéed vegetables. Stir well and cook for another 5 minutes.

Once the rice is cooked, fluff it with a fork and then add it to the bean mixture. Stir to combine and heat through.

Serve hot, garnished with fresh cilantro and lime wedges.