Seasoned ground pork, steamed jasmine rice, onion, bell peppers, and jalapeno topped with pepper jack cheese then baked until cheese is melted through.
Mix together the rice, water, and 1/4 tsp salt in a medium-size saucepan over medium-high heat and bring to a slight boil.
Place a lid on the pan then reduce the heat to low and simmer the rice over low heat for 10 minutes, without removing the lid.
Turn off the heat but keep the pan on the stove and let sit for 15 more minutes, without removing the lid.
Transfer the cooked rice to a large mixing bowl then set aside.
Preheat the oven to 375°F.
Add the pork to a large saute pan over medium-high heat and cook, while breaking up the pork, until the pork is no longer pink, about 5 minutes.
Stir the onion, peppers, paprika, garlic, cayenne, 1 tsp salt, and 1/2 tsp black pepper in with the pork and cook, stirring occasionally and using a wooden spoon to scrape any stuck on bits from the bottom of the pan, for about 5 more minutes.
Transfer the pork and peppers to the bowl with the rice then stir to combine.
Spread the mixture evenly into an 9x13-inch baking dish.
Sprinkle the top evenly with the pepper jack cheese then bake, uncovered, in the oven until the cheese is melted through, about 20 minutes.
Take the casserole out of the oven and allow to rest for at least 5 minutes before serving.
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