Finely dice onion and celery. Set aside. Rinse rice under cold running water and set aside to drain.
In a saute pan with high sides and a lid, heat olive oil over medium heat. Add ground chicken and cook, breaking up with a metal spoon, until cooked through. Add the onion, celery, salt, and Salvia spice blend and cook until veggies start to soften, about 5 minutes. Add tomato paste and water, stirring to incorporate, then turn up heat on the pan and bring to a boil. Once the water is boiling, add the rinsed rice, cover with a lid, and turn heat to low.
Simmer for 20 minutes, undisturbed, until rice is cooked through.
Serve immediately and garnish with parsley, if desired.