In a large skillet, warm 2 tablespoons of olive oil over medium heat. Once shimmering, add diced onion and bell pepper; sauté until softened and fragrant, about 5 minutes.

Stir in the minced garlic and let it cook for about 30 seconds until it releases aroma.

Sprinkle in ground cumin and smoked paprika, mixing well to coat sautéed vegetables. Let spices mingle for about a minute.

Add rinsed long-grain rice to the skillet, stirring gently for about 2 minutes until slightly translucent.

Pour in vegetable broth and fold in drained black beans. Bring to a gentle boil, stirring occasionally.

Reduce heat to low, cover, and let it simmer for about 20 minutes until liquid is absorbed and rice is tender.

Remove from heat and squeeze fresh lime juice over the dish. Fluff the rice with a fork and garnish with chopped cilantro if desired.