Total Time
Prep 5 mins
Cook 55 mins

Just came up with this one when my youngest first started eating table foods.

Ingredients Nutrition


  1. Preheat oven to 350°. Lightly grease a 9x13" casserole dish.
  2. Bring rice and broth to a boil in a pot. Cover, reduce heat to low, and simmer 15 minutes.
  3. Stir the peas and carrots into the rice. Cover, and continue cooking 5 minutes. Stir in half of the cheese and transfer to prepared baking dish. Sprinkle the top with the remaining cheese and the crushed crackers.
  4. Bake 40 minutes in preheated oven, until bubbly and golden brown.
Most Helpful

Made this today as a side dish to go with our baked chicken. Not a favorite. I felt it was a little on the dry side. I did add some can milk and velveeta cheese to try to add more of a creamier texture. Good taste just not a favorite.

Posiespocketbook November 07, 2010

I made this as a side dish for our dinner on 1/17/08.Since there was only 2 of us,I cut the recipe in half.And I didn't have any canned chicken broth so 2 bouillion cubes dissloved in 1 cup of boiling water was used. And I used some peas & carrots that were leftover from a previous meal.The taste wasn't quite what we were hoping for.I'm sorry but this won't be made again.Thanks for posting anyway,and "Keep Smiling :)"

Chef shapeweaver � January 18, 2008