Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté chopped yellow onion until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.

Stir in 2 cups of chopped bell peppers and sauté until slightly softened, around 3-4 minutes.

Reduce the heat to low and stir in 1 cup of long-grain white rice, 1 can of drained black beans, 2 teaspoons of chili powder, 1 teaspoon of cumin, and 1 teaspoon of dried oregano. Toast the spices for about 1 minute.

Add one can of undrained diced tomatoes, 1 cup of tomato sauce, and 1.5 cups of vegetable broth to the skillet. Bring to a gentle simmer.

Transfer the rice and vegetable mixture into your greased baking dish, spreading it out evenly.

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

Carefully remove the foil and sprinkle 1 to 2 cups of shredded cheese over the top. Return to the oven uncovered for an additional 10-15 minutes.

Let the casserole rest for at least 10 minutes before serving. Garnish with freshly chopped cilantro.