Sprinkle the chicken with salt and pepper. Then, in a Dutch oven or large pot that can be on the stove and in the oven, heat the oil over medium-high. Add the chicken and cook until browned (about 5 minutes). Turn over and cook for another 2 minutes. Take out of the pot and place on a plate.
Put the following into the pot -- onion, garlic, cumin, and tomato. Cook, stirring often until the onions are translucent and soft.
Add in the chicken broth and rice. Bring to a simmer.
Add the chicken back into the pot, pushing them down into the rice. Cover and put into the oven for about 30 minutes.
When the chicken dish comes out of the oven (the liquid should be all absorbed), sprinkle with cheese and cilantro and serve.