First, half cook the long grain rice.

Secondly, finely chop or pulse chicken gizzards in a blender.

Take a skillet, add oil, saute the ground beef and ground chicken gizzards. Saute for 5 minutes.

After that add bell pepper, green onion, and celery flakes. Cook, stirring frequently until the beef turns golden brown and the bell pepper is soft.

Moving forward, add the spices garlic powder, celery flakes, red pepper flakes, creole seasoning, salt, and black pepper. Mix it well.

Then add half a cup of water and half-cooked rice. Cover it with a lid and cook for about 15 minutes until the liquid is soaked up.