Add the diced sweet potatoes and cook for several minutes until the edges begin to caramelize and lightly brown.

Stir in the onion and bell pepper, cooking until softened and fragrant.

Add the garlic, chili powder, smoked paprika, cumin, oregano, salt, and black pepper, stirring constantly until the spices smell warm and smoky.

Pour the uncooked rice into the skillet and stir to coat the grains in the seasoned oil and vegetables.

Add the vegetable broth and fire-roasted tomatoes, then stir everything together evenly.

Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet tightly.

Simmer until the rice becomes tender and most of the liquid is absorbed, stirring once halfway through cooking.

Fold in the black beans and corn, allowing them to warm through for several minutes.

Drizzle the lime juice over the skillet and stir in fresh cilantro for a bright finish.

Sprinkle cheddar cheese on top and cover briefly until melted and gooey.

Serve warm with sliced avocado and extra cilantro for freshness and creaminess.