Step 1: Heat olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it apart with a spatula, until browned and cooked through.
Step 2: Stir in the diced onion and bell pepper. Sauté for 4-5 minutes until the vegetables are tender and the onion is translucent.
Step 3: Add the minced garlic, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir well to coat the meat and vegetables.
Step 4: Add the uncooked jasmine rice to the skillet and stir for 1 minute to lightly toast the grains.
Step 5: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes.
Step 6: Remove from heat and let it sit covered for 5 minutes. Fluff with a fork, garnish with fresh parsley, and serve hot.