Step 1: Heat olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a wooden spoon, until browned and cooked through.
Step 2: Add the diced onion and bell pepper to the skillet with the turkey. Sauté for about 5 minutes, or until the vegetables have softened.
Step 3: Stir in the minced garlic, smoked paprika, cumin, salt, and black pepper. Cook for 1 minute until fragrant.
Step 4: Add the uncooked jasmine rice to the skillet. Stir constantly for 1-2 minutes to lightly toast the rice and coat it with the seasonings.
Step 5: Pour in the chicken broth and stir to combine. Bring the mixture to a boil.
Step 6: Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 18-20 minutes without lifting the lid.
Step 7: Remove the skillet from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork, garnish with fresh parsley, and serve hot.