Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add ½ lb ground beef and 2 oz minced chicken livers and cook for 5 to 7 minutes, breaking up the meat, until fully browned. Spoon out excess fat, leaving about 1 tbsp in the pan.

Reduce heat to medium. Add the diced onion, celery, and green bell pepper and cook for 4 to 5 minutes until softened. Stir in the 3 cloves minced garlic and cook for 30 seconds.

Add 1 cup rinsed rice and stir into the meat mixture. Toast for 2 minutes, then add 1½ tsp Cajun seasoning, ½ tsp smoked paprika, ½ tsp dried thyme, ½ tsp black pepper, ¼ tsp cayenne, and ¾ tsp salt. Stir to coat.

Pour in 2 cups chicken broth, bring to a boil, then reduce to a low simmer. Cover and cook for 18 minutes. Remove from heat and rest, covered, for 5 minutes. Fluff with a fork.

Spoon into a bowl or onto plates and top with 2 sliced green onions. Serve hot.