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

Heat 1 TBSP butter and 2 TBSP olive oil in a large pan over medium-high heat. Add pork, breaking up meat into pieces. Stir in 1 tsp Cajun spice (we’ll use more later) and a pinch of salt. Cook, stirring a few times, until pork is heated through and begins to brown, 3-5 minutes.

Stir tomatoes, half the honey mixture, stock concentrates, and 3/4 cup water into pan, followed by another 1 tsp Cajun spice (save the rest for the rice). Bring to a simmer and cook, stirring, until thick and saucy, 3-5 minutes. Season with salt and pepper.

Meanwhile, heat 2 TBSP olive oil in another large pan over medium-high heat (use a nonstick pan if you have one). Add bell peppers and cook until slightly softened, 3-5 minutes. Stir in scallion whites, remaining Cajun spice, and a large pinch of salt. Cook until fragrant, about 30 seconds.

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.

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