Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground turkey to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Stir in the ground cumin, smoked paprika, salt, and black pepper, mixing well to combine.
Add the diced red bell pepper and cook for 2 minutes until slightly softened.
Add the uncooked rice to the skillet and stir to coat with the turkey and spices.
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to low, cover the skillet, and simmer for 15 minutes.
After 15 minutes, stir in the frozen peas, cover again, and cook for an additional 5 minutes until the rice is tender and the liquid is absorbed.
Remove from heat and let the dish sit covered for 5 minutes.
Fluff the rice with a fork and stir in the chopped fresh parsley before serving.