Mexican Rice Pilaf

1 medium onion, chopped
2 T olive oil
2 cloves garlic, pressed
2 t cumin
2 c long-grain white rice – uncooked
2 c chicken, chopped and cooked
1 can (14 oz ) chicken broth
1 can (16 oz) tomato sauce
½ c water
½ c salsa – medium
¼ bunch cilantro, chopped
2 c shredded cheddar cheese
Sour cream
Preheat oven to 350F. Saute onion in 12 inch Skillet until translucent. Add garlic, cumin and dry rice. Stir-fry for 3 minutes. Add all other ingredients except cheese and sour cream. Bring to boil. Cover and place in pre-heated oven for 25 minutes. Remove lid and top with cheese. Replace lid until cheese melts. Serve with sour cream.