When we worked with Luke Bryan a few years ago on his annual Farm Tour, he shared this recipe using Red Gold tomatoes. This family favorite casserole is easy and tasty with Southwest flavors including black beans, yellow rice, chicken and our Tex-Mex Petite Diced Tomatoes and Green Chilies.
- Preheat oven to 350° F. Prepare rice according to package directions.
- In a medium skillet, heat oil over medium heat. Add onion, green pepper and carrots; sauté for about 10 minutes or until soft. Add cooked rice, chicken, beans, petite diced tomatoes and 1½ cups of cheese to the skillet; stir to combine.
- Spoon the mixture, from skillet, into a 9x13 inch baking dish and sprinkle with remaining cheese.
- Cover and bake for 30 minutes. Uncover and bake an additional 10 minutes to melt cheese.