My favourite way to use leftover rice bakes is stuffed peppers.
Preheat the oven to 220°C. Cut the tops off the peppers and remove the seeds. If they won’t stand up, trim the tiniest sliver off the bottom. Oil them inside and out and roast on a foil-lined tray for about 20 minutes until softening. Turn the oven down to 180°C, fill them with leftover chicken and chorizo rice (break up any big pieces), add feta or goat’s cheese or more herbs if you like, and bake for another 20 minutes. They freeze beautifully too.