In a large skillet over medium heat, add the ground beef and cook, breaking it apart with a wooden spoon for about 6-8 minutes until browned and no longer pink. Drain excess fat.

Add chopped onion, bell pepper, and celery to the skillet with the browned beef. Sauté for about 5 minutes until tender. Add minced garlic and cook for another minute.

Sprinkle in spices: paprika, thyme, oregano, cayenne pepper, salt, and pepper, stirring well. Allow to mingle for around 1-2 minutes.

Stir in the long-grain white rice, then pour in the chicken broth. Increase heat to bring to a boil, reduce heat to low, cover, and simmer for about 20 minutes.

Once done, let it sit covered for an additional 5 minutes. Fluff the rice gently with a fork and add parsley.

Serve warm, with options for a crisp salad or crusty garlic bread.