In a large skillet, heat a drizzle of oil over medium heat. Add the ground beef and cook for about 7–10 minutes, stirring occasionally until browned.

Add the diced onion and bell peppers to the skillet with the beef, cooking for another 5 minutes until softened.

Add minced garlic and cook for an additional minute until fragrant.

Stir in 1 cup of long-grain rice, allowing the rice to toast for 2–3 minutes.

Pour in 2 cups of chicken broth and add 1 tablespoon of Creole seasoning, stirring vigorously until boiling.

Reduce heat to low, cover the skillet, and let it simmer for 15–20 minutes until rice is tender.

Once cooked, remove from heat and fluff the rice with a fork, garnishing with freshly sliced green onions.