Heat a large skillet over medium-high heat. Add the black beans, corn, diced tomatoes with green chilies, cumin, chili powder, salt, and pepper. Stir well and cook for about 3–5 minutes.

Continue stirring the mixture in the skillet while it bubbles gently. Let it cook for about 2 minutes to infuse the flavors.

Gently fold in the cooked rice and ensure it is evenly coated with the mixture. Cook for an additional 3–4 minutes.

Sprinkle shredded cheddar cheese over the top of the mixture. Cover the skillet and reduce the heat to low, cooking for 2–3 minutes to melt the cheese.

Serve hot and garnish with optional toppings like diced avocado or cilantro.