In a Dutch oven, combine the broth, 1 cup onion, soy sauce, butter and thyme. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Remove from the heat. Let stand for 5 minutes.
Meanwhile, in a large skillet or another Dutch oven, saute the cauliflower, broccoli, peppers and remaining onion in oil until crisp-tender. Add garlic; cook 1 minute longer. Spoon over rice.
Sprinkle with cashews and cheese. Cover and let stand until cheese is melted.