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Preheat the oven to 350 degrees F / 180 C.
Heat the oil over a medium heat, sauté the onion and garlic for 2-3 minutes.
Remove from the heat and add all ingredients from red bell peppers to vegetable broth. Stir to combine.
Pour the rice mixture into a baking dish and stir through ½ cup of cheese.
Cover with foil and bake for 50 minutes. Test to ensure the rice has cooked through.
When the rice is soft remove the foil, top with remaining cheese and continue to bake for another 10 minutes.
Serve topped with sliced jalapeno peppers, chopped cilantro, a squeeze of lime juice and a dollop of sour cream.