1. Preheat oven to 400°F.

2. Add the rice to a three-quart casserole dish (13 x 9 x 2-inch). Top with salt and pepper, beans, olives, red peppers, artichokes, garlic, tomatoes, and spinach. Use tongs or a spoon to mix and distribute all the ingredients somewhat evenly.

3. Pour the vegetable broth over the rice and vegetables. Gently stir once more to evenly distribute.

4. Bake uncovered for 40 minutes, or until the rice is tender.  

5. Remove the casserole dish from the oven and squeeze the lemon over the top. Add optional toppings as desired before serving. Leftovers can be refrigerated for up to three days (this dish is also delicious cold!).