Step 1: Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it into crumbles with a spoon, until browned and cooked through (about 5-7 minutes).
Step 2: Add the diced onion and bell pepper to the skillet with the turkey. Sauté for 3-4 minutes until the vegetables begin to soften.
Step 3: Stir in the minced garlic, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
Step 4: Add the rinsed rice to the skillet and stir to coat with the meat juices and oil. Toast the rice for 1 minute.
Step 5: Pour in the chicken broth and soy sauce. Stir to combine and scrape any browned bits from the bottom of the pan. Bring the mixture to a boil.
Step 6: Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes or until the liquid is fully absorbed and the rice is tender.
Step 7: Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork, garnish with fresh parsley, and serve warm.