In a large dutch oven, cook the ground beef until fully cooked. Remove from the pan and set aside.
Without cleaning the pan, add the onion, bell pepper and celery. Cook until tender (about 3 minutes).
Add the garlic and cook for one additional minute.
Add the cajun seasoning, salt and black pepper and toss to combine.
Return the ground beef to the pan along with the rice and beef broth. Give a quick stir until well incorporated.
Bring the mixture to a simmer, then place a tight fitting lid on the pan. Lower the temperature to medium low and cook for 20 minutes.
When the timer goes off, give the mixture a brief stir then return the lid and allow to sit covered for 10 minutes.
Fluff the rice with a fork.
Top with green onions and serve.
This recipe will serve 4-6 people, depending on serving size. Nutritional information is approximate and based on 4 large entree servings. As a side dish, you will get 6-8 servings. Storage - Leftovers can be stored in an airtight container for up to 4-5 days.Freezing - For best results use a freezer friendly container and freeze for up to 3 months.Reheating - The rice can be reheated in a pot on the stove. Add a splash of water or broth, if needed, to remoisten the rice.