Heat olive oil in a large skillet over medium heat. Add garlic and onion. Cook, stirring, until the onions are translucent, for about 4 minutes.
Add the rice and cook for about 3 more minutes.
Add tomato sauce and vegetable broth and bring to a simmer.
Add corn, peas, chili powder, and cumin.
Season with salt and pepper to taste.
Bring to a boil and cover.
Reduce heat to low and cook until the rice is cooked through, for about 15 minutes.
Add fresh tomatoes.
Top with shredded mozzarella, chopped basil and serve.