Heat the smoker to 250°F. In a large bowl, combine the ground beef, breadcrumbs, egg, green chiles, black beans, onion, garlic, cumin, smoked paprika, kosher salt, and black pepper. Mix gently until evenly combined.
Shape the mixture into a compact loaf and place it on a small rimmed, smoker-safe pan. Spread the ketchup evenly over the top.
Smoke the meatloaf until its center reaches 160°F, checking with an instant-read thermometer. Let it rest for 10 minutes before slicing so it holds together.
While the meatloaf smokes, rinse the rice under cool water until the water runs mostly clear. Add the rice, water, olive oil, and 1/2 teaspoon salt to a saucepan. Bring to a boil, then cover and reduce the heat to low. Cook until the rice is tender and the water is absorbed.
Remove the rice from the heat and let it stand, covered, for 5 minutes. Fluff it with a fork, then fold in the lime zest, lime juice, and chopped cilantro. Serve alongside slices of the smoked meatloaf.