Cook the brown rice according to package instructions. Note: if you have broth on hand, cooking the brown rice in broth instead of water will give it a nice flavor. Set aside until ready to use.

Preheat the oven to 400 degrees Fahrenheit.

Add the avocado oil to a large skillet or pot and heat to medium-high. Add the onion and saute, stirring occasionally, until the onion begins to turn translucent, about 5 to 8 minutes. Stir in the carrots, cover, and cook for 3 minutes, stirring occasionally, or until carrots begin to soften.

Add the garlic and broccoli. Cover and cook for 5 to 8 minutes or until the broccoli is soft but still slightly al dente.

Add the coconut milk, flour, cider vinegar, and sea salt, stir well and bring to a full boil. Stir in the frozen peas and cook until the sauce has thickened, about 2 minutes. Stir in the parmesan cheese. Until combined.

Transfer the rice to a 13” x 9” casserole dish.

Pour the vegetable sauce mixture over the rice and stir well until everything is well-combined.

Sprinkle the vegetables and rice with grated colby jack cheese and bake in the preheated oven for 10 to 15 minutes, or until the cheese has melted.

Serve the vegetable and brown rice casserole with your main dish and enjoy!