- Cook the Meat:
- Warm olive oil in a big, sturdy pan over medium heat until it glistens. Throw in your ground beef and break it up with a wooden spoon. Keep cooking until you don’t see any pink, around 5-7 minutes, stirring now and then for even cooking. You want the beef to get nicely browned for better flavor. Drain most of the fat, but leave just enough to cook your veggies.
- Cook the Veggies:
- Toss the chopped onion, bell pepper, and celery in with your meat. Cook them for 3-5 minutes, stirring often, until they soften and turn see-through but aren’t brown. The veggies will let out some juice that adds flavor. Add your chopped garlic and cook for just a minute until you can smell it but before it browns, since burnt garlic tastes bitter.
- Get the Rice Ready:
- Mix the uncooked rice with your meat and veggie mix, making sure each grain gets coated with the tasty oils. Cook for 2 minutes, always stirring so nothing sticks. The rice edges should start looking a bit clear, which means it’s beginning to toast. This step makes the rice taste nutty and helps keep the grains separate after cooking.
- Add Spices and Liquid:
- Scatter smoked paprika, dried thyme, Cajun seasoning, and black pepper over everything, mixing well. Pour chicken broth in slowly, letting it pick up all those tasty bits stuck to the bottom of the pan. Bring everything to a full, bubbling boil which helps the rice cook properly.
- Let It Simmer:
- Turn the heat way down and put a tight lid on. Let it cook without peeking for 18-20 minutes. The covered pot creates perfect steam for the rice. You’ll know it’s almost done when the bubbling sound quiets down, showing the liquid is getting absorbed.
- Finish and Enjoy:
- Take the pot off the heat but keep the lid on for 5 more minutes. This lets all the moisture spread evenly through the rice. Then fluff it gently with a fork to separate the grains without mashing them. Your rice should be tender but not mushy, with distinct grains. Top with fresh green onions for color and a crisp flavor contrast.
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