Step 1

Rinse the rice well under cool running water. Preheat the oven to 375F.

Step 2

To a 8x8-inch baking dish add the rinsed rice, pesto, drained chickpeas, chopped mushrooms, parsley, lemon pepper seasoning, garlic powder, onion powder, salt, and pepper. Stir to combine.

Step 3

Pour in the vegetable broth, stirring to combine again. Cover the baking dish tightly with foil, an upside-down baking sheet, or a lid.

Step 4

Bake at 375F for 25 to 30 minutes. Remove from the oven and stir. The rice should be mostly cooked at this point. If the rice is still hard or not mostly cooked, return it to the oven for an additional 5 minutes. Otherwise, stir in the cream cheese. Top with shredded cheese.

Step 5

Return to the oven and bake uncovered for 10 minutes, or until the cheese is bubbling and the rice is fully cooked.

Step 6

Remove from the oven and let rest for 5 minutes before slicing. Serve garnished with fresh basil and red pepper flakes, to taste.