Step 1: Cook the Rice

1. Rinse the long-grain rice under cold water until the water runs clear.
2. In a large Dutch oven, combine the rice and 4 cups of beef broth.
3. Bring to a boil, then reduce heat to medium-low.
4. Cover and cook for 20 minutes, or until all the liquid is absorbed.

Step 2: Cook the Meat & Vegetables

1. Heat 1 tablespoon of vegetable oil in a cast iron skillet over medium-high heat.
2. Add the ground beef and minced chicken gizzards, breaking them apart as they cook.
3. Stir in the green bell pepper and yellow onion. Cook for 6-8 minutes, until vegetables soften.

Step 3: Season & Simmer

1. Stir in the garlic powder, celery seed, Creole seasoning, cayenne pepper, and black pepper.
2. Pour in ½ cup of water and mix well.
3. Simmer for 2 minutes, allowing the flavors to blend.

Step 4: Combine & Serve

1. Fluff the cooked rice with a fork and add it to the skillet with the meat mixture.
2. Stir well to evenly coat the rice with the seasonings and meat.
3. Cook for another 2-3 minutes on low heat.
4. Serve hot, garnished with chopped green onions or parsley if desired.