Step 1

Preheat the oven to 400F. Mix the vegetable broth, garlic powder, dried thyme, and black pepper together in a medium pot and bring to a boil over high heat.

Step 2

While the liquid is heating up, layer the mushrooms, green beans, onion, and uncooked rice in a 9×13″ casserole dish; try to spread everything out as evenly as possible.

Step 3

Pour the liquid evenly over the casserole dish; if any spices stick together you can gently separate them with a spatula. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 60 minutes.

Step 4

Remove from the oven, uncover, and let stand for 5 minutes before serving as desired. Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.