Prep time 10 minutes

Cook time 50 minutes


2 cans (14.5 oz. each) Del Monte® Diced Tomatoes, not drained

2 to 3 cups chopped cooked turkey or chicken

2 cups uncooked instant brown rice (10-minute cook)

1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained

1 package (8 oz.) shredded Monterey Jack cheese, divided

1 can (4 oz.) diced green chilies, not drained

2 tsp. chili powder

1 tsp. cumin

2 cups College Inn® Chicken or Turkey Broth

1/4 cup chopped cilantro, optional

6 to 8 cups shredded romaine or iceberg lettuce

Topping Options: Avocado, green onion, radishes, sour cream, lime, additional cheese, tortilla chips


  1. Heat oven to 400°F. In a 9x13-inch baking dish, stir together tomatoes, turkey, rice, corn, half of cheese, chiles, chili powder and cumin. 

  2. Heat broth, just until hot (about 3 minutes in microwave).  Pour evenly over rice mixture; stir. Cover dish tightly with foil. Bake 30 minutes or until very bubbly along edges. Remove from oven; stir.

  3. Sprinkle with remaining half of cheese. Bake, uncovered, 20 to 25 minutes until most of liquid is absorbed. Let stand 10 minutes.  Sprinkle with cilantro, if desired, before serving over lettuce with toppings.

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