Warm up 1 tablespoon of olive oil in a big skillet or Dutch oven over medium heat.

Add the ground beef and break it up as it cooks. Let it brown fully for about 5–7 minutes. If there's too much fat, drain it off.

With the beef still in the pan, add the diced onion, bell pepper, and celery. Stir for 3–5 minutes until they are soft.

Add minced garlic and cook for another minute, just until it smells good.

Mix 1.5 cups of uncooked rice into the pan with the meat and veggies. Stir well to coat everything and let it toast for a minute or two.

Sprinkle in smoked paprika, thyme, Cajun seasoning, and black pepper. Stir it all together.

Pour in 3 cups of chicken broth, crank up the heat, and bring it to a boil while stirring occasionally.

Turn the heat down low, cover the skillet, and let it simmer for about 18–20 minutes.

Once finished, take it off the heat and let it sit for 5 minutes.

Remove the lid and gently fluff the rice with a fork. Top with chopped green onions if you like and enjoy it hot!