Preheat your oven to 375°F (190°C) and grease a 9x13 baking dish or a large cast-iron skillet with olive oil.

In a large skillet over medium heat, warm a tablespoon of olive oil. Sauté the chopped yellow onion for about 4-5 minutes until translucent, then add minced garlic for an additional minute and toss in the chopped bell peppers. Cook for 5-7 minutes.

Stir in the uncooked long-grain white rice, rinsed black beans, and spices. Toast the mixture for about one minute.

Pour in diced tomatoes, tomato sauce, and vegetable broth. Bring to a gentle simmer over medium heat and cook for about 5 minutes.

Transfer the hot mixture into the greased baking dish, spreading it into an even layer.

Cover the baking dish with foil and bake for about 45 minutes.

Remove the foil and sprinkle shredded cheese over the top, then return to the oven for another 10-15 minutes.

Allow to rest for at least 10 minutes before serving and sprinkle with fresh cilantro.