Cook the Rice:

In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the rice, reduce the heat to low, cover, and cook for about 18-20 minutes, or until the rice is tender and the liquid has been absorbed. Set aside.

Prepare the Meat:

In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the ground beef, sausage, or chicken to the skillet. Break it up with a spoon and cook until browned, about 5-7 minutes. Drain excess fat if needed.

Sauté the Vegetables:

Add the diced onion, bell pepper, and celery to the skillet with the meat. Cook for 4-5 minutes, until the vegetables soften and the onions become translucent. Add the minced garlic and cook for an additional minute, until fragrant.

Season the Dish:

Stir in the paprika, cayenne pepper (if using), thyme, oregano, and bay leaf. Season with salt and pepper to taste. Stir everything to combine and let the spices cook for another 1-2 minutes.

Combine Rice and Meat Mixture:

Add the cooked rice to the skillet with the meat and vegetables. Stir to combine, making sure the rice is well coated with the seasonings and meat mixture. Cook for an additional 3-4 minutes to allow the flavors to meld together.

Simmer:

Add a splash of chicken broth if the mixture seems too dry. Cover the skillet and let the rice simmer on low heat for about 5-10 minutes, allowing the flavors to fully develop.

Serve:

Remove the bay leaf, if used, and serve the Dirty Rice hot. Garnish with fresh parsley, if desired.