Lightly coat a 7x11-inch baking dish with spray oil.

Heat 1 1/2 teaspoons of the oil in a medium saucepan over medium-high heat. 

Add rice and cook, stirring often, until translucent and toasted, 1 to 2 minutes. 

Add 1 1/2 cups water and 1/4 teaspoon of the salt and bring to a boil. 

Cover, lower heat to medium-low and simmer until water is absorbed and rice is almost tender, about 35 minutes. 

Remove from the heat and let sit, covered, for 5 minutes, then uncover, fluff with a fork and set aside.

Preheat the oven to 350°F. Heat remaining 1 1/2 teaspoons oil in a large skillet over medium heat. 

Add onion and cook, stirring often, until softened, about 5 minutes. 

Add broccoli and cook for 3 to 4 minutes. Add rice, then stir in soup, 1/2 cup of the cheese, remaining 1/4 teaspoon salt and pepper.

Transfer rice mixture to the prepared baking dish and sprinkle evenly with remaining 1/2 cup cheese. 

Bake until golden brown and bubbly, about 30 minutes.