Heat oil in a large saucepan over medium-high heat. Add bell peppers, corn, cumin, and chipotle and saute 5-7 minutes or until browned in places, then add black beans and saute for another 5 minutes until peppers have softened somewhat. Set aside. In a medium pot, heat chicken broth until warm and keep warm over low heat until ready to use.

Melt 2 tbsp of the butter in a large dutch oven or pot and saute green onions over medium heat for 5 minutes. Add the sazon seasoning packet, along with the rice, and stir to coat rice in butter and seasoning. Cook for 2-3 minutes.

Carefully pour in wine and stir until wine is absorbed by the rice, about 3-4 minutes.

Begin to add broth, 1/2 cup at a time, to the pot. You don’t need to stir it constantly, but you do want to stir it often to keep the rice from sticking to the bottom of the pot. Once the rice has absorbed nearly all of the liquid (you should be able to drag your spoon through the rice and leave a path without it filling up with liquid) add another 1/2 cup, and continue for about 20 minutes.

Begin checking your rice at this point. You may not need to use all of the broth, so take little taste tests before adding additional liquid. You want the rice to be creamy but still have a slightly chewy texture. I hit this stage at about 30 minutes and 5 1/2 cups total chicken broth.

Add in the other 4 tbsp of butter, along with the shredded cheese, and stir until smooth. Fold in black bean mixture and salt as needed.

Serve with additional green onions and sour cream, if desired