Heat the olive oil in a large skillet over medium heat. Add the uncooked rice and sliced jalapeño and cook, stirring often, for 8 to 10 minutes, until the rice is lightly golden and smells toasty.

Stir in the diced tomatoes with their liquid and the chicken broth. Bring to a boil, then cover, reduce the heat to low and simmer for 18 to 20 minutes without lifting the lid, until the liquid is absorbed and the rice is just tender. Remove from the heat, let stand covered for 5 minutes, then fluff with a fork. Taste and add salt if needed.

While the rice cooks, preheat the oven to 350°F (175°C). Cut the bell peppers in half lengthwise through the stem and remove the seeds and white ribs.

Spoon refried beans into one side of each pepper half, then pack Mexican rice into the other side.

Spread the remaining Mexican rice in an 8x8-inch baking dish and nestle the stuffed peppers into the rice. Cover tightly with foil and bake for 35 to 40 minutes, until the peppers are tender.

Uncover, sprinkle the shredded cheese over the peppers and bake for 5 to 7 minutes more, until the cheese is melted. Garnish with fresh cilantro and serve each pepper half with a scoop of the rice.