In a medium saucepan, combine the white rice and chicken or vegetable broth. Bring to a boil over high heat.

Once boiling, reduce the heat to low, cover, and let it simmer for about 15-18 minutes until the rice is tender and the liquid is absorbed.

While the rice cooks, heat olive oil in a large skillet over medium heat.

Sauté the diced tomatoes, corn, and black beans until heated through, about 5 minutes.

Add cumin and smoked paprika to the skillet and stir to combine.

Once the rice is done, fluff it with a fork and stir in lime juice, salt, and pepper.

Add the rice to the skillet with the vegetable mixture and stir to combine.

Remove the skillet from heat and let it cool slightly.

Serve the rice mixture in bowls and top with sliced avocado and chopped cilantro.