Brown the turkey. Heat olive oil in a skillet over medium-high. Add ground turkey, breaking it up with a spatula. Cook 4–6 minutes until no longer pink. Stir in onion and garlic, and cook 2 more minutes to soften. Drain any excess fat.

Season well. Sprinkle the taco seasoning, cumin, smoked paprika, salt, and black pepper over the turkey mixture. Stir to coat and bloom the spices for 30–60 seconds. This step builds big flavor.

Layer the slow cooker. Add the seasoned turkey to the slow cooker. Stir in the bell pepper, black beans, corn, diced tomatoes with green chiles (with their juices), and chicken broth.

Rinse the rice. Rinse the white rice under cold water until the water runs mostly clear. This helps prevent gummy rice. Stir the rice into the slow cooker so it’s evenly distributed.

Cook low and slow. Cover and cook on Low for 3–4 hours or on High for 1.5–2 hours, until the rice is tender and liquid is absorbed. Check around the 2.5-hour mark on Low to avoid overcooking.

Adjust texture. If the mixture looks too dry before the rice is done, add 1/4 cup warm broth at a time and gently fold. If it’s too soupy when the rice is done, uncover and let it sit on Warm for 10–15 minutes to thicken.

Finish with lime and cilantro. Stir in lime juice and chopped cilantro. Taste and adjust seasoning—add a pinch of salt, a dash of hot sauce, or more lime if needed.

Build your bowls. Spoon the turkey-rice mixture into bowls and top with cheese, avocado, salsa, sour cream or Greek yogurt, shredded lettuce, jalapeños, and more lime.