Put the brown rice, olive oil, garlic, and chopped onion in a large pot along with 1 ¾ cups of water. Bring to a bowl, then reduce heat and cover. Cook until rice is tender, about 35-40 minutes.
When rice is done cooking, add the spinach and Daiya cheese. Stir until cheese is melted.
Add the dairy free milk and gluten free flour blend. Stir well until the sauce has thickened up.
Add the sea salt, pepper, and garlic powder.
Serve immediately.
Notes
Store leftovers in the refrigerator. They should stay fresh for up to 3 days.