Easy Burrito Bowl

Reheat the rice and chilli.

Meanwhile, chop the tomatoes into 1cm chunks and shred the lettuce. Place both into a bowl and season with salt, pepper and the juice of ½ a lime. Pick the coriander leaves and thinly slice the stalks.

Toss through the coriander stalks into the rice and share between bowls. Top with the chilli, tortilla crisps, tomato salad and a dollop of soured cream. Finish with a scattering of coriander and serve with any remaining lime wedges.