First of all, take a saucepan and bring the chicken broth to a boil.
Then add rice and cover it. Reduce heat, and simmer for 18-20 minutes or until rice is cooked through.
In a large pan and heat olive oil over medium heat.
Add diced chicken and cook until browned and cooked through. Remove and set aside.
Then in the same skillet, sauté the onions, garlic, and bell peppers until they are soft.
Add the ground cumin, smoked paprika, and ground coriander to the skillet, stirring well.
Stir in the cooked rice, black beans, and the cooked chicken.
Mix until everything is well combined and heated through.
Season with salt and pepper, then finish with lime juice and fresh cilantro.
