In a large nonstick skillet over medium-high heat melt butter

Add onions and peppers cook until tender and translucent

Stir in garlic and continue to cook for about a minute or until fragrant

Add rice and cook for 2 minutes, stirring constantly

Add in diced tomatoes and chilies, black beans, corn, cumin, salt and pepper to the rice mixture.

Stir in broth and bring to a boil.

Cover with a lid and reduce heat to low, cook for 15 to 20 minutes

Fluff with fork and stir lime zest and juice