Stir bouillon into hot water to make broth. Set aside.
Heat oil in a large, deep-sided skillet over medium-high heat. Add rice and cook for 2 to 3 minutes or until it begins to turn bright white. Stir in corn, onion, garlic and cumin and cook for 2 more minutes or until onions are softened.
Pour prepared broth into rice and bring to a boil. Cover; reduce heat to low and simmer for 18 to 20 minutes or until liquid is almost absorbed.
Remove from heat. Add bell pepper, zucchini, black beans and tomatoes on top of the rice. Cover tightly and steam for 5 more minutes or until liquid is absorbed. Stir in lime juice and cilantro; serve immediately.
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