In a large skillet, heat over medium heat until hot, then add the ground beef. Cook for about 6-8 minutes, breaking it apart with a wooden spoon, until the meat is browned and no longer pink. Drain any excess fat from the skillet.

Introduce the finely chopped onion, diced bell pepper, and celery to the skillet with the beef. Sauté these vegetables for about 5 minutes, stirring occasionally, until they soften and the onion becomes translucent.

Sprinkle a mix of paprika, thyme, oregano, cayenne pepper, salt, and black pepper evenly over the beef and vegetables. Stir well for about 2 minutes to ensure the spices coat everything evenly.

Mix in long-grain white rice until well incorporated with the meat and veggies. Pour in enough chicken broth to cover the mixture, then increase the heat to bring it to a boil. Reduce heat to low, cover, and let simmer for 20 minutes.

Remove from heat and let sit for 5 minutes. Fluff the Dirty Rice with a fork and sprinkle with fresh parsley.

Serve warm, perfect on its own or with a green salad and crusty bread.