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Bring the broth to a boil in a kettle or pot. Meanwhile, rinse the rice well under cool running water. Preheat the oven to 400F.
To a 9x13-inch (or similar size) baking dish add the rinsed rice, pesto, drained chickpeas, chopped mushrooms, diced shallot, parsley, lemon pepper seasoning, garlic powder, onion powder, salt, and pepper. Stir to combine.
Carefully pour in the vegetable broth, stirring to combine again. Cover the baking dish tightly with foil, an upside-down baking sheet, or a lid.
Bake at 400F for 25 minutes, or until the rice is mostly cooked through. Remove from the oven and stir. If the rice is still not done, return it to the oven for an additional 5 to 10 minutes. Otherwise, stir in the cream cheese. Top with shredded cheese.
Return to the oven and bake uncovered for 5-10 minutes, or until the cheese is bubbling and the rice is fully cooked.
Remove from the oven and let rest for 5 minutes before slicing. Serve garnished with fresh basil and red pepper flakes, to taste.