Chicken Curry with Chick Peas and Tomatoes

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2 cups quick-cooking white or brown rice

2 roasted chicken breast halves

1 (15-ounce) can chick peas, drained

1 (15-ounce) can diced tomatoes, drained

1/2 cup lowfat sour cream

1 1/2 teaspoons curry powder

1 teaspoon ground cumin

1/4 cup chopped fresh cilantro leaves, plus 1/2 cup, for garnish

Salt and freshly ground black pepper