Start by cooking your rice. Add the chicken broth and rice to a medium saucepan and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it cook for 18 minutes until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

While the rice cooks, heat the olive oil in a large skillet or cast iron pan over medium-high heat. Add the diced onion, green bell pepper, and celery to the pan. Cook those down for about 5 to 6 minutes, stirring occasionally, until they soften up and the onion turns translucent.

Add the minced garlic and cook for another 30 seconds until fragrant. Push the vegetables to the sides of the pan and add your ground beef to the center. Break it apart with a wooden spoon and cook until browned all the way through, about 6 to 7 minutes. Drain any excess fat if needed.

Stir in the smoked paprika, dried oregano, dried thyme, cayenne pepper, black pepper, white pepper, onion powder, garlic powder, and salt. Mix everything together so the beef and vegetables are well coated in all those spices. Add the Worcestershire sauce and tomato paste, stirring until the tomato paste is evenly incorporated into the mixture.

Pour in the ¼ cup of chicken broth and stir to loosen everything up and create a little sauce. Let it simmer for 2 to 3 minutes until slightly thickened. Add the cooked rice to the skillet and fold it all together until the rice is fully coated and mixed throughout. Taste and adjust seasoning as needed. Top with sliced green onions and fresh parsley and serve hot.