In a large heavy pot over medium heat, warm olive oil until it shimmers, about 1 minute.

Add finely chopped onion and minced garlic, cooking until onions are translucent and garlic is fragrant, about 3–4 minutes.

Crumble in ground turkey, cooking until no pink remains and edges start to brown, about 5 minutes.

Sprinkle smoked paprika, dried thyme, salt, and pepper over the turkey, stirring for about 1 minute.

Stir in long-grain white rice, coating each grain with the mixture for 1 minute.

Pour in chicken broth, bring to a gentle boil, then reduce heat to low. Cover and simmer 18–20 minutes.

Remove pot from heat, keep it covered, and let stand 5 minutes. Uncover and fluff rice with a fork.

Fold in frozen peas or diced carrots and top with fresh parsley before serving.