Make sure your rice is cooked or cooking, and your chicken is cooked and shredded.
Preheat oven to 350˚.
Saute onion and garlic in oil in a large skillet or oven proof pan. When onions are tender, add in the chicken, rice, cumin, tomatoes, salt, and pepper. Stir until well mixed and heated through.
Remove from heat and add in sour cream and half of the cheese. If you are not using an oven proof skillet, you’ll need to transer to a casserole dish at this time.
Cover the dish with foil and bake for about 40 minutes. Remove the cover, sprinkle the remaining cheese over the top, and bake another 5-10 minutes, until the cheese is melted.
Let it rest 10 minutes before serving.
Make Ahead Instructions
If you are making this casserole ahead of time, do all parts except baking. Cover and refrigerate for up to 24 hours. Let it sit at room temperature for 20 minutes before following the regular baking instructions.