Preheat oven at 200°C/180°C (fan forced)

Grease an 8 x 2/3-cup muffin tin

Line bases of holes with baking paper

Cook rice, according to packet instructions

Rinse

Set aside to cool

Place rice, chicken, tomatoes, onions, basil, eggs, and salt and pepper into a large bowl

Mix well to combine

Spoon mixture into prepared pan

Bake for 15 to 20 minutes or until cakes are firm to the touch and light golden

Stand in pan for 5 minutes

Run a flat-edged knife around edges of cakes