In large bowl, coat pork with jerk seasoning and black pepper.
Heat oil in kettle or large skillet. Sauté pork until cooked through.
To prepare Spanish rice, heat oil in stock pot. Add onions, green peppers and celery; cook until softened. Stir in rice and spices. Stir until rice is well coated with spices. Sauté for 1 minute. Add water and tomato paste; stir until well combined. Bring mixture to simmer. Cover and continue simmering for 18 to 20 minutes, until rice is tender and water is absorbed. Stir in tomatoes. Heat until mixture reaches 165°F.
For individual bowls, scoop 4 ounces heated Spanish rice into bowl. Top with 1 1/2 ounces pork and 1 ounce Extra Melt Shredded Cheese.
Bake at 375°F for 10 to 15 minutes, until cheese is melted and casserole is heated through and internal temperature reaches 165°F.
Garnish with pickled red onion, mango, radish, jalapeños, cilantro and lime, if desired.