Preheat your oven to 375°F (190°C).

Cook 1 cup of rice in vegetable broth according to package instructions, about 15-20 minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté onion, bell pepper, and mushrooms for 5-6 minutes.

Stir in 3 minced garlic cloves and cook for 1 minute. Add white beans, diced tomatoes, oregano, basil, crushed red pepper, salt, and black pepper. Simmer for 3-4 minutes.

Combine cooked rice with the sautéed vegetable and bean mixture in a large bowl and mix well.

Grease a 9x13-inch baking dish and transfer the rice and vegetable mixture into it.

Sprinkle with 1.5 cups of shredded mozzarella and 0.25 cup of grated Parmesan cheese. Optionally add sliced black olives.

Bake uncovered for 20-25 minutes until the cheese is melted and bubbly.

Remove from oven, let cool for a few minutes, and garnish with freshly chopped parsley or basil before serving.