In a large skillet over medium heat, add your cooking oil and then the chopped bell pepper and onion. Cook for about 2-3 minutes, or until they start to soften.

Once those are done, just push them to the side of the pan and add the ground turkey. Break it up and cook until it's no longer pink.

Next, add the garlic and seasonings to the pan. (1 tbsp minced garlic, ½ tbsp cumin, 1 tsp smoked paprika, ½ tsp chipotle chili powder, 1 tsp salt.) Mix everything well and cook for another minute.

Add the uncooked rice, chicken broth, enchilada sauce and corn to the skillet. Stir well, turn heat up a little and bring to a boil.

Once it starts to boil, cover the skillet, turn heat to low and simmer for 10 minutes. After 10 minutes, lift the lid, gently stir everything and recover. Simmer for another 15 minutes. (This will help ensure the rice doesn't stick to the bottom of the pan.)

When rice is fully cooked, remove the lid and add the spinach. Gently fold the spinach into the rice mix. Sprinkle the cheese on top and cover for another five minutes, to let the cheese melt.

Uncover and enjoy!

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