First, in a bowl rinse the uncooked rice under cool water a few times until the water runs clear. This helps to remove starch. Once the water is clear, pour out the remaining water and put the rice on the side.

Over medium-high heat, in a skillet or pan add the ground beef and Italian sausage. As the meat is cooking, crumble it into smaller pieces.

Add the chopped bell peppers, onion, celery, pinch of seasoned salt and black pepper. Mix everything together and allow the meat to brown. Most of the oil/rendered fat should be gone. But if you have excess oil remaining in the skillet- remove it with a paper towel.

Next, add minced garlic, rice, half tablespoon of the creole or Cajun seasoning blend and mix everything together.

Pour in the beef broth, Worcestershire sauce, half tablespoon of creole or Cajun seasoning, thyme, oregano, and stir. Optional: you can add bay leaf.

Allow the liquid to come to a boil. Cover with a lid and lower the heat.

Allow the rice to cook for 25 to 35 minutes. (To avoid mushy or sticky rice, don’t overcook the rice.)

Remove from heat and take out the bay leaf if used.

Stir in parsley for garnishment. Serve immediately.