Ingredients

Rice:
2 cups long-grain white rice, Uncle Ben’s converted rice or Success boil-in-bag work best — see note
3½ cups beef broth, not water — this is essential
½ teaspoon salt

Meat Mixture:
1 pound 80/20 ground beef
½ cup chicken gizzards, finely minced (optional — see gizzard note above)
1 tablespoon vegetable oil

Vegetables:
½ green bell pepper, finely diced
½ medium yellow onion, finely diced
2 stalks celery, finely diced (or 1 teaspoon celery seed if no fresh celery)

Seasoning:
1½ teaspoons Tony Chachere’s Creole seasoning, or Zatarain’s, or Slap Ya Mama
1 teaspoon garlic powder
½ teaspoon celery seed
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon black pepper
¼ teaspoon red pepper flakes, adjust to heat preference
Salt to taste

Finish:
3 stalks green onion, scallions, green parts only, sliced
Additional Creole seasoning to taste

Directions

bring to boil, reduce to lowest simmer, cover 18–20 min. Rest 5 min off heat. Fluff. Set aside.

If using gizzards pulse in food processor until finely minced.

Heat oil in cast iron skillet over medium-high. Add beef, gizzards, bell pepper, onion, celery. Cook 6–8 min until beef is browned and vegetables are soft. Drain excess grease, leaving 1 tbsp.

Reduce to medium-low. Add all seasonings. Stir 1 minute.

Add cooked rice. Stir thoroughly to combine. Add green onion tops.

Cook 3–5 min on medium-low, stirring occasionally, until heated through and dry.

Taste. Adjust seasoning. Serve immediately.