Set a large deep skillet with a tight-fitting lid over medium heat.

Add the olive oil to the skillet. When the oil looks loose and shiny, add the onion and 1/2 teaspoon of the salt.

Cook the onion in the skillet for 4 to 5 minutes, stirring often, until it softens and starts to look translucent.

Add the garlic to the skillet. Stir for about 30 seconds, just until it smells fragrant.

Add the uncooked rice to the skillet. Stir for 1 minute so the grains get coated in the oil and onion.

Pour the vegetable broth into the skillet. Add the Dijon mustard and the black pepper, and stir until the mustard is fully mixed into the broth.

Raise the heat to medium-high and bring the liquid to a boil.

As soon as the broth boils, lower the heat to low and cover the skillet with the lid.

Cook the rice for 10 minutes without lifting the lid.

Uncover the skillet and scatter the broccoli and the drained cannellini beans over the rice in an even layer. Do not stir them in yet.

Cover the skillet again and cook for 8 to 10 minutes, until the broccoli is bright green and just tender and the rice is soft when you taste a grain from the center.

Uncover the skillet and check the bottom. If there are more than a few spoonfuls of liquid left, cook uncovered for 1 to 2 minutes so most of it cooks away.