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Preheat the oven to 180C
Arrange the tomatoes, garlic, shallots, coriander stems, thyme and cinnamon sticks in a large casserole or baking dish
Pour in the olive oil, ½ tsp of salt and ½ tsp of pepper. Place in the oven, uncovered, for 1 hour until softened. Remove from oven and sprinkle the rice all over the vegetables, but do not stir them together. Set aside
Increase the oven temperature to 230C. Sprinkle ¾ tsp salt and ½ tsp of pepper over the rice
Carefully pour the boiling water evenly over everything. Seal the dish tightly with tin foil
Bake in the oven for 25 minutes, until the rice is cooked. Remove and set aside for 10 minutes. Do not remove the foil. The residual steam will finish cooking the rice perfectly
Remove the foil, sprinkle with chopped coriander leaves, stirring them gently into the rice. Serve