Prepare rice according to package directions, substituting chicken broth for water. Drain rice, reserving 1/2 cup chicken broth.

Heat oil in large skillet set over medium heat; cook sausage, for 5 to 8 minutes or until lightly browned. Stir in onion, jalapeño, chili powder, cumin, salt, and pepper; cook for 3 to 5 minutes or until slightly softened.

Stir in black beans, diced tomatoes, and reserved chicken broth; bring to boil. Stir in rice; cover and cook for 3 to 5 minutes or until most of the liquid is absorbed. Let stand, covered, for 5 minutes.

Divide rice among serving dishes. Top with cheese, sour cream, and cilantro. Serve with lime wedges.

Top with avocado, if desired