Add in the tomatoes and let simmer on low while you cook the rice.
In a medium pan, combine 1 cup rice and 2 cups water and simmer 15 minutes, until done.
Add the rice and half of the jar of queso to the turkey, stirring well.
Pour the mixture into a 9×13 pan.
Spread the remaining queso over the top of the casserole.
Bake for 20 minutes, or until bubbly.
Serve with sour cream and tortilla chips (you can either crunch the chips up on top or you can use the chips to scoop the casserole and eat it that way).
Enjoy!
Notes
Leftovers can be stored in an air tight container in the fridge for up to 3 days. Reheat in the microwave until warmed through.