Preheat oven to 425. Heat olive oil in a large, oven proof skillet/pot/dutch oven over medium-high heat. Add onion and saute for a few minutes, until it starts to soften.

Add spices, veggies, tomatoes (*you can also use canned or chopped plum/roma/heirloom,) and chicken (**canned also works just fine.) Saute for a few minutes. Add cream cheese and saute until softened and everything is coated. Add a big pinch of salt & pepper.

Stir rice into the pot and add chicken stock. Stir well and add another pinch of salt & pepper. Bring everything to a simmer and cook for about 5 minutes. Cover and transfer to the oven for 30 minutes.

Remove cover and top mixture with shredded cheese. Return to oven, uncovered, for an additional 15 minutes or so, until cheese is melted and rice is tender. You can finish it off under the broiler for a few minutes at the end if you like. Allow to cool slightly before serving.