Add onion, bell pepper and celery, cook and stir for 4 minutes; add the garlic and cook another minute. Stir in the beef stock, bring mixture to a boil, reduce heat, cover and let simmer for 20 minutes. Meanwhile, preheat oven to 350 degrees F. Add the 3 cups of hot water, green onion, Cajun seasoning, thyme, basil, parsley and rice; stir well.
Cover, transfer pot to the oven, baking at 350 degrees for 35 minutes. Remove, let stand covered until ready to serve, or for at least 10 minutes. Fluff with a fork before serving. Spoon loosely into a serving platter if desired, but do not pack down. Garnish with parsley, serve with a side salad or green vegetable, and pass a bottle of hot sauce at the table.