In a large skillet over medium heat, add the lean ground beef and chopped chicken gizzards. Cook until the beef is browned and the gizzards are no longer pink, about 5-7 minutes. Drain any excess fat if necessary.
Add the finely diced green bell pepper and sliced green onions to the skillet. Stir them into the meat mixture and cook for another 3-4 minutes until the vegetables are tender.
Sprinkle in the garlic powder, celery flakes, Tony Chachere’s Creole seasoning, red pepper flakes, and ground black pepper. Stir well to combine, allowing the spices to coat the meat and vegetables evenly.
Add the cooked long grain rice to the skillet. Mix thoroughly to ensure the rice is evenly distributed throughout the meat and vegetable mixture. If the mixture seems dry, add a little water, starting with 1/4 cup and adjusting as necessary.
Continue to cook the rice mixture over medium heat, stirring occasionally, for about 5-10 minutes. This allows the flavors to meld together beautifully.
Once heated through, remove from heat and serve your Copycat Popeyes Cajun Rice warm, garnished with additional sliced green onions if desired.
