Preheat oven to 350°F. Lightly grease a 9×13-inch casserole dish.

Add the uncooked rice, broccoli florets, and white beans directly to the casserole dish. Spread into an even layer.

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, until lightly bubbly. Slowly whisk in the milk until smooth. Continue cooking, whisking often, until the sauce thickens slightly (about 3–4 minutes).

Remove the saucepan from the heat. Whisk in the Greek yogurt until smooth. Stir in garlic powder, onion powder, salt, pepper, paprika, and 1½ cups of the shredded cheddar, stirring until melted.

Pour the sauce and veggie broth evenly over the rice, broccoli, and beans. Stir gently so the rice is mostly submerged.

Cover tightly with foil and bake for 40–45 minutes, until the rice is tender and the liquid is absorbed. Remove foil and sprinkle the remaining 1 cup cheddar over the top.

Bake uncovered for 10–15 minutes, until bubbly and lightly golden. Let rest 5–10 minutes before serving so it sets up.

Storage Instructions

Fridge: Store leftovers in an airtight container for up to 4 days.

Reheat: Warm in the microwave or oven until heated through. Add a splash of milk if needed.