In a covered Dutch oven casserole, combine rice, chicken broth, turmeric, cumin, salt, and pepper.

Simmer for 30 minutes, or until rice is tender and liquid is absorbed.

Meanwhile, in a saucepan, cook garlic, shallots, sun-dried tomatoes, and 1/4 cup chicken broth until shallots are soft.

Stir in the diced cooked chicken and heat through.

Stir the tomato mixture into the rice until blended.

Place paella in a large shallow bowl.

Sprinkle with toasted pine nuts and parmesan cheese before serving.