Step 1

Wash and dry all produce. Core, seed, and dice bell pepper. Trim, then thinly slice scallions, keeping greens and whites separate. Core, seed, and dice tomato. In a small bowl, stir together honey and hot sauce.

Step 2

Heat 1 TBSP butter and 1 TBSP olive oil in a medium pan over medium-high heat. Break up pork with your hands into shreds and add to pan. Stir in 1 tsp Cajun spice (we’ll use more later) and a pinch of salt. Cook, stirring a few times, until pork is warmed through and begins to brown, 3-5 minutes.

Step 3

Stir tomato, half the honey mixture, stock concentrate, and ½ cup water into pan, followed by up to 1 tsp Cajun spice (to taste; save the last 1 tsp for the rice). Bring to a simmer and cook, stirring, until thick and saucy, 3-5 minutes. Season with salt and pepper.

Step 4

Meanwhile, heat 1 TBSP olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add bell pepper and cook until slightly softened, about 3 minutes. Stir in scallion whites, remaining Cajun spice, and a large pinch of salt. Cook until fragrant, about 30 seconds.

Step 5

Add rice and 1 TBSP butter to pan with veggies, breaking up rice with a spoon. Cook, stirring occasionally, until warmed through and starting to crisp, 2-3 minutes.

Step 6

Divide rice mixture between plates, then arrange pork on top. Drizzle with remaining honey mixture, if desired. Garnish with scallion greens and serve.