Prep your ingredients: Dice the onion and bell pepper, mince the garlic, and rinse the rice until the water runs clear. This removes excess starch and helps the grains stay separate.

Sauté aromatics: Heat olive oil in a large, deep skillet over medium heat. Add onion and bell pepper with a pinch of salt. Cook 4–5 minutes, until soft and lightly golden. Stir in garlic and jalapeño (if using); cook 30 seconds.

Brown the protein (if using meat): Add ground turkey or chicken. Season with a little salt and pepper. Cook, breaking it up, until no longer pink and lightly browned, about 5–6 minutes. If using only beans, skip to the next step and add them later.

Bloom the spices: Sprinkle in chili powder, cumin, smoked paprika, and oregano. Stir 30–60 seconds to toast the spices. This step deepens the flavor without adding fat.

Add rice and liquids: Stir in the rinsed rice to coat with the spice mixture. Pour in the diced tomatoes with juices and broth. Scrape the bottom of the pan to release any browned bits.

Simmer: Bring to a gentle boil, then reduce heat to low. Cover and cook until the rice is tender and the liquid is absorbed. For brown rice, plan 35–45 minutes; for white rice, 18–22 minutes. Avoid lifting the lid too often.

Stir in beans and corn: If using beans, add them now with the corn. Cover and cook 5 more minutes to warm through. If the skillet looks dry, splash in a bit more broth or water.

Finish with freshness: Remove from heat. Fluff with a fork. Add lime zest and juice, and fold in chopped cilantro. Taste and adjust salt, pepper, or chili powder as needed.

Serve and top: Spoon into bowls and add avocado, a dollop of Greek yogurt, a sprinkle of cheese, and extra cilantro. A few dashes of hot sauce are great if you like heat.