In a medium saucepan, bring 2 cups of chicken broth to a boil over high heat. Stir in 1 cup of long-grain white rice, cover and reduce the heat to low. Simmer for 18-20 minutes, then remove from heat and let sit covered for 5 minutes.

While the rice cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced onion and sauté for 3-4 minutes until translucent. Stir in 3 minced garlic cloves and cook for an additional minute.

Add 1 pound of sliced smoked sausage to the skillet and cook for 5-7 minutes until browned and heated through.

Stir in 1 can of black beans, 1 can of diced tomatoes, 1 tablespoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of paprika. Season with salt and pepper to taste. Let simmer for 5-10 minutes.

Serve the fluffy rice topped with the sausage and black bean mixture. Garnish with chopped cilantro and lime wedges.