You’ll Need
Main
150g leftover beef chilli
75g microwave or cooked long-grain rice
30g mature cheddar, grated
1 spring onion, finely sliced
Fresh Toppings
2 tbsp sour cream
¼ avocado, diced
Small handful of chopped fresh coriander
Lime wedge
Optional but Dangerous
Jalapeños
Tortilla chips
Hot sauce
Crispy onions
Method
Preheat your air fryer to 190°C.
Place the leftover chilli into a small foil tray or heatproof dish.
Air fry for 5–6 minutes, stirring halfway through, until piping hot.
Heat the rice according to the packet instructions.
Spoon the rice into a serving bowl.
Top with the hot chilli and sprinkle over the grated cheddar.
Return the bowl or tray to the air fryer for 2 minutes, just until the cheese has melted.
Finish with the sliced spring onion, sour cream, diced avocado, fresh coriander and a squeeze of lime.
Add any optional toppings and serve immediately.