Method:
1 Combine squid, chilli and lime juice in a bowl, drizzle with oil and season with salt and pepper. 
2 Heat oil in a frying pan over high heat, add squid mixture and cook for 1-2 minutes, stirring, or until squid is opaque. 
3 Cook rice according to packet directions.  Press rice into a lightly greased ramekin or dariole mould then invert onto a plate. Place squid to the side and top with coriander leaves.  Serve immediately.