4 cups beef broth
1 tablespoon vegetable oil
1 pound ground beef (85/15)
1/2 cup chicken gizzards minced
1/2 green bell pepper minced
1/2 yellow onion minced
1 teaspoon garlic salt
1/2 teaspoon celery seed
1 teaspoon creole seasoning
1/4 teaspoon cayenne pepper
1/4 teaspoon coarse ground black pepper
1/2 cup water
Rinse your rice well then add to a dutch oven with your beef broth. Bring to a boil, then reduce to medium low heat. Cover and cook for 20 minutes. While the rice is cooking add the vegetable oil, ground beef, chicken gizzards, bell pepper, onion to a large cast iron skillet on medium high heat, breaking it apart as you cook them, for about 6-8 minutes. Add in the garlic powder, celery seed, creole seasoning, cayenne and black pepper along with the water and stir well. Add the rice to the mixture, stir well to combine and serve.