Step 1

Preheat the oven to 375 degrees F.

Step 2

Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.

Step 3

Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.

Step 4

Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.