Rinse the long-grain rice under cold water until the water runs clear to remove excess starch.

Heat the olive oil over medium heat in a large pot. Add the diced onion, celery, and bell pepper, and sauté for 5 minutes until vegetables soften.

Stir in the minced garlic, dried thyme, black pepper, and salt. Cook for 1-2 minutes until fragrant.

Add the rinsed rice to the pot, stirring to coat the rice with the oil and spices for 2 minutes.

Pour in the chicken broth, stirring to combine. Increase heat to high and bring to a boil.

Once boiling, reduce heat to low, cover the pot, and simmer for 20 minutes until the rice has absorbed the liquid.

After simmering, remove from heat and let sit covered for 5 minutes. Fluff the rice with a fork.

Stir in the chopped parsley, then serve hot as a side or main dish.