Heat 1/4 cup of the vegetable broth in a large skillet over medium high heat. Add the onion, chile, and garlic and cook and stir for 2 minutes.
Stir in the squash and zucchini and cook and stir for 2 minutes. Add the beans, tomatoes and their liquid, corn, and thyme sprigs. Lower the heat, cover, and simmer for 10 minutes.
Remove and discard the thyme sprigs. Serve over the hot rice.
Stored in a covered container in the refrigerator, leftover Home-Style Squash and Pinto Beans will keep for up to 3 days.