Prep the rice and vegetables. Rinse the rice under cold water until the water runs mostly clear. Dice the onion, bell pepper, and celery. Mince the garlic. This makes everything move quickly once you start cooking.

Brown the beef. Heat a large skillet or Dutch oven over medium-high. Add the ground beef and break it up with a spoon. Cook until browned and no longer pink, about 5–7 minutes. Season lightly with salt and pepper. If there’s more than 1 tablespoon of fat, drain the excess, but leave a little for flavor.

Sauté the vegetables. If the pan looks dry, add the oil. Stir in the onion, bell pepper, and celery. Cook until softened and slightly golden, about 5–6 minutes. Add the garlic and cook 30–60 seconds until fragrant.

Season the base. Sprinkle in the Cajun seasoning, smoked paprika, and thyme. Stir to coat the beef and vegetables. Taste and adjust with a pinch of salt if needed. You want it a touch saltier than you think because the rice will absorb it.

Toast the rice. Add the rinsed rice to the pan. Stir to coat the grains in the seasonings and fat. Toast for 1–2 minutes, stirring often. This helps the rice stay fluffy.

Add liquid and simmer. Pour in the broth and add the bay leaf. Bring to a gentle boil, then reduce heat to low. Cover tightly and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.

Rest and fluff. Turn off the heat and let the pot sit, covered, for 5–10 minutes. Remove the bay leaf. Fluff with a fork to separate the grains and mix the beef and vegetables evenly through the rice.

Finish and serve. Taste and adjust seasoning with more Cajun spice, salt, or pepper. Top with green onions and parsley for freshness. Serve hot.