Preheat your oven to 375°F (190°C). Gather your ingredients while the oven heats.

In a microwave-safe bowl, heat the vegetable broth until boiling, about 2-3 minutes.

In an 8x8 baking dish, combine the brown rice, cannellini beans, pesto, salt, and cherry tomatoes, mixing well.

Pour the boiling vegetable broth over the mixture and stir gently. Cover tightly with aluminum foil.

Bake in the preheated oven for 60-65 minutes, checking for remaining liquid. Uncover and bake an extra 3-4 minutes if needed.

Remove the foil and top with panko breadcrumbs and Parmesan cheese.

Broil for 3-5 minutes until golden brown, watching closely to avoid burning.

Let it rest for 5-10 minutes before serving. Drizzle with additional pesto if desired.