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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Just came up with this one when my youngest first started eating table foods. Ingredients:
2 cups uncooked rice |
2 (14 ounce) cans chicken broth |
2 (15 ounce) cans peas and carrots, drained |
1 (8 ounce) package monterey jack and cheddar cheese blend |
0.25 (1 lb) package ritz cracker |
Directions:
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.
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