Rinse the 2 cups extra long grain rice thoroughly, then add to a pot along with 4 cups beef broth. Bring to a boil, then cover and simmer for 20 minutes.
While the rice is cooking add 1 Tablespoon canola oil to a large skillet (12”) and turn on medium heat.
Once heated, add 1 pound lean ground beef, 1/2 cup chicken gizzards, 1/2 green bell pepper, chopped, 1/2 sweet onion, diced and 2 cloves garlic, minced and saute for about 8-10 minutes (crumbling up the ground beef and gizzards.)
Add 1/2 teaspoon celery seed, 1 teaspoon creole seasoning, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon ground black pepper and 1/2 cup water. Stir and heat through.
Add the rice to the skillet and combine.
Serve immediately garnished with green onion, sliced (optional.)
Notes
This recipe can easily be doubled but I suggest making it in a large pot instead of a skillet.
This can be frozen for up to 3 months in a freezer safe container.
You can omit the gizzards as they aren't essential but they are authentic.