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Preheat oven to 200°C. Grease an 8 x ⅔-cup capacity mini loaf pan. Line bases of holes with baking paper.
Cook rice, following absorption method on packet. Rinse. Set aside to cool.
Place rice, chicken, tomatoes, 1 cup of cheese, onions, basil, eggs, and pepper into a large bowl. Mix well to combine.
Spoon mixture into prepared pan. Sprinkle with remaining cheese. 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. Turn onto a wire rack. Allow to cool completely. Place into an airtight container. Refrigerate until ready to pack into lunch boxes.