1. In a large skillet, heat the olive oil over medium heat. Add the ground beef, cooking until browned and crumbly, about 5-7 minutes. Drain excess fat if necessary.
2. Add the onion, bell pepper, and celery to the skillet. Sauté until the vegetables are softened, around 5 minutes, stirring occasionally.
3. Stir in the garlic, Cajun seasoning, and thyme. Cook for an additional minute until fragrant.
4. Add the rice to the skillet, stirring to coat with the oil and spices.
5. Pour in the chicken broth, and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and has absorbed the liquid.
6. Fluff the rice with a fork, season with salt and pepper to taste, and garnish with fresh parsley if desired.

Remember, cooking is about trusting your instincts—if the rice needs a bit more time or liquid, don’t hesitate to adjust as needed. This flexibility is something I learned from cooking with my abuela, who always said the best meals come from feeling your way through the kitchen.