Start by putting beef broth in pot and bring to a boil. Add the rice and bring back to the boil, then lower heat to low, cover and simmer for 20 minutes.
Meanwhile, brown the ground beef in a large skillet. Break up large lumps and cook thoroughly. Pour off any excess fat or liquid.
Add to the cooked ground beef one can of corn, liquid and all, and then add the cheddar cheese soup and mix well. Keep this on low heat until rice is ready.
Lightly grease a 2 qt. casserole or 8 x 10 baking pan. Pour the rice into the pan and sprinkle half the crushed crackers evenly over the rice.
Carefully spoon the beef and corn mixture over the rice and crackers. Top with the remaining cracker crumbs.
Bake for 30 minutes in a preheated 350 degree oven. Mixture will be bubbly.
Serve with a spatula so you get plenty of rice with each serving.