Heat your large pan or Dutch oven over medium-high heat. Add the ground beef and break it apart with your spatula as it cooks. Stir it occasionally for about 5 minutes, ensuring there’s no pink left. Once cooked, remove the beef from the pan and set it aside. Draining excess fat here is optional, depending on the richness you prefer.

Using the same pan, toss in the diced onion, bell pepper, celery, and garlic. Stir everything well and sprinkle in the Cajun seasoning and kosher salt. Allow the veggies to soften and release their aromatic flavors, which takes about 5 minutes. This step lays the foundation for the dish’s deep, bold taste.

Pour the uncooked white rice directly into the pan with the vegetables. Stir it a bit to coat the rice with the spices and juices in the pan. Follow this by adding the beef broth and the cooked ground beef back into the mix. Bring everything to a gentle boil, then lower the heat to a simmer. Cover your pan and cook for 20-23 minutes, letting the rice absorb all that flavorful broth until it’s tender.

Once cooked, take the pan off the heat and keep it covered for another 5 minutes to rest. Then, use a fork to fluff the rice gently. Finally, sprinkle some chopped green onions or parsley on top to add brightness and a pop of color before serving.