In a pot, bring the vegetable broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 18-20 minutes until rice is cooked and liquid is absorbed.

In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

Add minced garlic, cumin, paprika, salt, and black pepper. Cook for another minute until fragrant.

Stir in the black beans and corn (if using), and cook until heated through, about 5 minutes.

Once the rice is cooked, fluff it with a fork and mix it with the black bean mixture. Stir in lime juice.

Serve warm, garnished with fresh cilantro.