In a large cast iron skillet brown flour in oil until it is deep red-brown, stirring constantly to prevent burning. Add onions, celery, green pepper, and garlic. Cook until vegetables are tender. Stir in meat and seasonings. Continue cooking until meat loses its color. Blend in broth; cover and simmer 25 minutes.
Stir in rice and onion tops. Cook 5 minutes longer. Mixture should be slightly moist.
Bake uncovered for 15 minutes at 350° in a 13×9 baking dish.