Heat oven to 375°F. Spray 2-quart oval casserole or 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook about 5 minutes, stirring occasionally, until golden brown. Stir in garlic and chile; cook 1 minute, stirring constantly. Stir in tomatoes; cook until thoroughly heated. Remove from heat.
In medium bowl, mix rice and cheese; spread in bottom and 1/2 inch up side of casserole. Spread beans evenly over rice mixture. Top with tomato mixture.
Bake uncovered 20 minutes. Remove casserole from oven. Unroll dough; separate into 12 strips. Twist 10 strips; carefully arrange crosswise in single layer over rice and bean mixture. Stretch and twist remaining 2 strips; place lengthwise across other strips of dough.
Bake uncovered 20 to 25 minutes longer or until breadsticks are golden brown. Let stand 5 minutes before serving. Serve with sour cream.