Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until it is no longer pink.

Stir in the onion, red bell pepper, and garlic. Cook for 3 to 4 minutes until the vegetables begin to soften.

Sprinkle the taco seasoning over the turkey mixture and stir to coat. Add the rice, chicken broth, fire-roasted tomatoes, and frozen corn.

Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 18 to 20 minutes until the rice is tender and most of the liquid is absorbed.

Remove the skillet from the heat and let it sit covered for 5 minutes. Fluff the rice with a fork.

Divide the mixture among four bowls and top each with shredded cheddar cheese, avocado slices, chopped cilantro, and a lime wedge.