In a medium saucepan, bring the chicken broth to a boil. Add the rice, cover, and reduce the heat to low. Cook for about 18-20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.

While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.

Add the sliced sausage to the skillet and cook for about 5-7 minutes until browned and heated through.

Stir in the black beans, diced tomatoes (with their juices), chili powder, cumin, paprika, salt, and pepper. Bring the mixture to a simmer and cook for about 5-10 minutes, allowing the flavors to meld.

Serve the sausage and black bean mixture over the cooked rice. Garnish with fresh cilantro and lime wedges if desired.