Put the Chicken Stock, Rice, Onion and lemon juice in a sauce pan. Bring to a boil then cover and reduce heat to simmer for 18 minutes
Add the diced Jalapeno and stir to combine. Leave on heat uncovered for 5 minutes
Stir in the Parmesan Cheese and serve
Prepare the Meat
Trim the fat from the meat and then cut the meat into 1" chunks and place into a large mixing bowl.
Season the meat with the Paprika.
Pour a little canola oil into a large skillet and place on medium-high heat.
Sear the meat on all sides for about 5 minutes then remove the meat from the skillet
Drain the jarred Red Peppers (reserving the liquid) and cut into a medium dice
Add the Red Peppers, the juice from the Red Peppers and the BBQ sauce to the skillet.
Allow to begin to thicken then add the meat back into the skillet
Serve the Meat and Risotto sprinkled with a little fresh Cilantro