Step 1

Measure 3 cups of dry instant rice and cook according to package instructions, set aside

Step 2

Combine onion, garlic, carrots, olive oil, salt, and pepper in a large skillet

Step 3

Sautee for 10 - 15 minutes on medium high heat, until carrots start to soften and onions become translucent

Step 4

Add peas, broccoli, mushroom soup, 1 1/2 cups parmesan cheese, and 1 cup of sharp cheddar cheese to the skillet

Step 5

Stir on medium heat until heated through, about 10 - 12 minutes

Step 6

Add cooked rice and parsley to skillet and stir to combine

Step 7

Transfer mixture to a 13 x 9 casserole dish

Step 8

Top with remaining 1 cup of parmesan cheese and 1 cup of sharp cheddar cheese

Step 9

Bake for 10-15 minutes at 400 degrees, until cheese is bubbly and beginning to brown