11 Ratings
  • 4 Rating Star 4
  • 3 Rating Star 3
  • 1 Rating Star 2
  • 2 Rating Star 1
  • 5 Rating Star 1

A combination of rice, peas and cheese that hit the spot.

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Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch casserole dish.

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  • Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 15 minutes.

  • Stir 1 can chicken broth and the peas into rice. Cover, and continue cooking 5 minutes. Transfer to prepared casserole dish. Pour remaining broth over rice mixture. Sprinkle evenly with cheese and top with crushed crackers.

  • Bake 40 minutes in the preheated oven, until bubbly and golden brown.

Nutrition Facts

496.95 calories; 16.32 g protein; 65.92 g carbohydrates; 17.75 g fat; 31.84 mg cholesterol; 1241.89 mg sodium.Full Nutrition


Reviews (11)

Read All Reviews

Most helpful positive review

11/22/2006
What a great rice recipe! The broth makes the rice almost creamy. And it's even better the second day.
(7)

Most helpful critical review

01/05/2007
I agree with the last reviewer--what is with all that water?? If I bother to make this again I would completely eliminate the water and cook the rice in the chicken broth. Also there are far to many peas I would rather a pea and carrot mixture in this. The cheese needs to be spread through the dish not just on top. And I think I would drizzle some melted butter over the crushed crackers.
(9)
11 Ratings
  • 4 Rating Star 4
  • 3 Rating Star 3
  • 1 Rating Star 2
  • 2 Rating Star 1
  • 5 Rating Star 1
02/05/2007
This recipe will be good by making the following changes: eliminate all the water; just cook the rice in the broth. Cut amount of peas in half; after rice is cooked mix cheese in throughout. Sprinkle even more cheese on top with cracker crumbs. Very easy to make tastes good and healthy.
(20)
01/05/2007
I agree with the last reviewer--what is with all that water?? If I bother to make this again I would completely eliminate the water and cook the rice in the chicken broth. Also there are far to many peas I would rather a pea and carrot mixture in this. The cheese needs to be spread through the dish not just on top. And I think I would drizzle some melted butter over the crushed crackers.
(9)
01/05/2007
This recipe sucks and needs some help! 6 cups of water!!! WHAT well dont use that much unless you want your rice floating. The cheese needs to be inside as well as on top and 1 can of peas is plenty! Just forget the 6 cups of water and make the rice like you normally would. Just dont follow this recipe or you will be disappointed with the outcome like I was what a waste of all my ingredients.
(8)
11/22/2006
What a great rice recipe! The broth makes the rice almost creamy. And it's even better the second day.
(7)
12/18/2008
I only give it 4 stars because of the changes I made. At the advice of the other reviewers I omitted the water and cooked the rice in just the broth. Cut the peas to (1) can and mixed the cheese into the rice before baking. I also added (1) t. salt and 1/2 t. pepper. My wife who usually turns her nose up at rice loved it! It was good the next day too. Thanks Jessica.
(5)
03/22/2007
This recipe was not worth the effort. It was essentially rice cooked in broth with some peas thrown in. I agree with all the previous reviewers when they suggest that you should just cook the rice in the broth-skip the water. We eat alot of rice and I use a rice cooker and I found this recipe more work than it was worth.
(5)
01/31/2007
We cut back a little bit on the water and it came out great. My three year old who doesnt even like rice asks for this dish!
(5)
12/24/2006
THE RECIPE IS OKAY...IT JUST SEEMS TO BE MISSING SOMETHING. ALSO IT WOULDN'T BE BAD IF THE CHEESE WAS SPRINKLED THROUGHOUT INSTEAD OF JUST THE TOP.
(3)
09/03/2010
This was wonderful....I changed a tiny bit and used velveeta cheese with 1/4 cup milk and used a bag of frozen veggies it was great! The buttery crackers on the top was a great idea...Thank you for sharing this!
(3)