In a medium saucepan, bring 4 cups of chicken or vegetable broth to a boil over high heat. Add 2 cups of long-grain white rice, reduce the heat to low, and cover the pot. Let the rice simmer for about 15–20 minutes, or until tender and the liquid has been absorbed. Once cooked, remove from heat and let it sit for 5 minutes to fluff.

While the rice is cooling, get a large mixing bowl and combine 8 ounces of softened cream cheese, 1 cup of sour cream, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and a sprinkle of salt and pepper. Use an electric mixer or a whisk to blend everything together until the mixture is smooth and creamy, ensuring no lumps remain.

Gently fold in the fluffed rice along with 2 cups of your preferred cooked vegetables into the cheese mixture. Stir until everything is evenly coated and well combined.

Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish with butter or non-stick spray. Pour the cheesy rice mixture into the dish, spreading it out evenly. Top it with 2 cups of shredded cheddar cheese. Bake for 25–30 minutes or until the cheese is melted and the edges are lightly browned.

Once baked, remove the Cheesy Rice casserole from the oven and let it cool for 5–10 minutes before serving. Garnish with chopped green onions, if desired.