In a 2-quart saucepan, rinse rice with multiple changes of cold water. Drain rice well, return to saucepan, and cover with 2 cups water and a pinch of salt.

Set saucepan over medium-high heat and bring to a boil, then reduce heat to low, stir rice once, cover, and cook for 15 minutes. Remove from heat. Let rice stand, covered, for 5 minutes. Uncover and fluff the rice with a fork; set aside to cool.

Meanwhile, in a 10- or 12-inch cast iron or stainless-steel skillet, heat 1 tablespoon oil over medium heat until shimmering. Add onion, bell pepper, and celery and season with salt. Cook, stirring often, until vegetables begin to soften and onion becomes slightly translucent, about 3 minutes. Stir in garlic and cook, stirring frequently to prevent scorching, for 1 minute longer.

Add the ground meat or sausage, season lightly with salt, then increase heat to medium-high. Cook, stirring and breaking up chunks of meat with a wooden spoon, until meat is fully cooked and begins to brown in spots, 8 to 10 minutes. Remove from heat. Scrape vegetables and meat onto a heatproof platter and set aside. 

Wipe out the skillet. Return vegetable-meat mixture to skillet. Set over medium heat and stir in black pepper, ground sage, paprika, and cayenne.

Stir in rice and season with salt, if needed. Increase heat to medium-high and cook, stirring frequently, until all ingredients are incorporated and rice is fluffy and has taken on an even brown tint, about 5 minutes. Remove from heat and serve.