1 pound Ground Beef

3 cups Cooked Long-Grain White Rice

1 Medium Green Bell Pepper, diced

2 Celery Stalks, diced

1 Medium Onion, diced

3 Cloves Garlic, minced

1 tablespoon Cajun Seasoning

1 cup Chicken Broth

1/2 cup Green Onions, chopped

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Heat a large skillet over medium-high heat and add the ground beef. Cook until browned, breaking it apart as it cooks, then drain any excess fat.
Add the diced onion, celery, and bell pepper to the skillet. Sauté for about 5 minutes until the vegetables are soft and fragrant.
Stir in the minced garlic and Cajun seasoning. Cook for 1 minute to let the spices bloom.
Add the cooked rice and pour in the chicken broth. Stir until everything is well combined.
Simmer for 3–5 minutes, allowing the broth to absorb and the rice to heat through.
Remove from heat and stir in the chopped green onions.
Taste and adjust seasoning if needed. Serve hot as a main dish or a hearty side.

Use ground sausage or a mix of beef and chicken livers for a more traditional flavor.

Swap ground turkey or plant-based crumbles for a lighter or vegetarian version.

Adjust Cajun seasoning to control the spice level.

Day-old rice works best as it holds its texture better.

Store leftovers up to 4 days and reheat with a splash of broth to refresh.