Hot ‘n’ spicy chicken dinner

Chicken second courses

2 cups uncooked instant rice 2 (10-ounce) cans diced tomatoes and green chilies, undrained 1 (10-¾-ounce) can Cheddar cheese soup, undiluted 1 small onion, chopped 1 teaspoon dried basil ½ teaspoon salt ⅛ teaspoon pepper 2 pounds chicken legs and thighs, skinned Chopped fresh cilantro, for garnish