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Preheat the oven to 190 degrees.
Heat the vegetable broth in the microwave on high for 2-3 minutes or until boiling.
In an 8×8 baking dish, combine rice, beans, pesto, salt, and tomatoes. Stir well.
Carefully pour the hot broth over the ingredients and stir to combine.
Cover the dish tightly with foil and bake for 60-65 minutes.
Remove the foil carefully (watch for hot steam) and check for any remaining liquid. If needed, bake uncovered for an additional 3-4 minutes until the liquid evaporates.
Sprinkle the panko crumbs and Parmesan cheese on top and return it to the oven. Broil for a few more minutes until golden brown. Top with additional pesto, if desired.