In a large pot or Dutch oven, bring the rice and beef broth to a boil. Reduce heat to low, cover, and simmer for about 15 minutes, until the rice is mostly cooked and about 1 cup of broth remains.
While the rice cooks, heat a large skillet over medium heat. Add the ground beef and cook until mostly browned, breaking it apart as it cooks.
Add the onion, bell pepper, celery, and mushrooms. Cook for 6–8 minutes, until the vegetables soften and the mushrooms release their moisture.
Stir in the garlic, Creole seasoning, and thyme. Cook for 1 minute until fragrant.
Add the partially cooked rice and remaining broth to the beef mixture. Stir well to combine.
Add the soy sauce and hot sauce. Simmer uncovered for 5–10 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
Stir in the parsley and green onions. Taste and adjust seasoning with salt, pepper, or additional Creole seasoning if needed.
Serve warm with extra parsley or hot sauce on top if desired.
