Heat a large skillet or Dutch oven over medium heat and add the ground beef or pork.
Brown the meat, breaking it up with a spoon, until it is fully cooked and no longer pink. Drain any excess fat if needed.
Remove the meat from the pan and set it aside.
2. Sauté the Vegetables:
In the same skillet, add the oil or butter. Add the chopped onion, bell pepper, and celery.
Sauté the vegetables over medium heat for about 5-7 minutes, until they soften and the onions become translucent.
Add the minced garlic and cook for another minute until fragrant.
3. Add the Seasonings:
Stir in the paprika, cayenne pepper (if using), thyme, oregano, black pepper, and salt. Cook for another 1-2 minutes to let the spices bloom and become aromatic.
4. Cook the Rice:
Add the rice to the vegetable mixture and stir it in, allowing the rice to toast slightly for about 1-2 minutes. This step helps the rice absorb the flavors.
Pour in the chicken broth (or water) and add the bay leaves. Stir everything to combine, scraping up any browned bits from the bottom of the pan.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 15-18 minutes, or until the rice is cooked and the liquid is absorbed.
5. Finish the Rice:
Once the rice is done, fluff it with a fork and stir in the cooked ground meat.
Taste and adjust the seasoning with more salt, pepper, or cayenne pepper if needed.
Remove the bay leaves and discard them.
6. Serve:
Garnish with fresh chopped parsley, if desired.
Serve hot as a side dish or a main dish with your favorite protein, like fried chicken, grilled shrimp, or sautéed greens.
