Preheat your oven to 350°F (175°C).

In a medium saucepan, bring 2 cups of broth to a boil. Add 1 cup of uncooked rice, cover, and reduce the heat to low. Cook for about 15-20 minutes until the rice absorbs all the broth and becomes fluffy.

In a large bowl, combine the mixed vegetables and cream of mushroom soup. Stir in salt and pepper to taste.

Once the rice is cooked, fluff it with a fork and add it to the vegetable mixture. Mix well until everything is evenly coated.

Transfer the rice and vegetable mixture into a greased 9x13 inch baking dish, spreading it evenly.

Sprinkle 1 cup of shredded cheddar cheese over the top, then crush the Ritz crackers and spread them evenly over the cheese.

Bake for about 25-30 minutes until the top is bubbly and golden brown.