Preheat oven to 350°. Lightly grease a 9x13" casserole dish.
Bring rice and broth to a boil in a pot. Cover, reduce heat to low, and simmer 15 minutes.
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.
Bake 40 minutes in preheated oven, until bubbly and golden brown.