Rinse rice. Cut chiles into thin strips 1 to 1 ? inches long. Mash garlic in ? teaspoon salt to form a paste. Heat oil in a large pot or Dutch oven. Add rice. Cook and stir until lightly browned. Add onion and garlic paste. Cook and stir until onion is tender. Add chile strips and broth. Cover and simmer until most of the liquid is absorbed. Reduce heat to very low; steam 30 to 45 minutes, until rice is tender. Taste and add more salt it needed. Before serving, toss rice with a fork and stir in cheese. Cover and steam over a very low heat until cheese is melted, about 5 minutes. makes 4 servings.