Heat the olive oil in a large deep skillet over medium-high heat. Add the ground turkey and cook, breaking it into crumbles, until no pink remains, about 6–7 minutes. Drain off any excess liquid.

Stir in the onion and chopped bell peppers; cook until softened and lightly charred at the edges, about 4–5 minutes. Add the garlic, Italian seasoning, smoked paprika, salt, and pepper; cook 1 minute more, until fragrant.

Pour in the diced tomatoes with their juices, the tomato sauce, and the chicken broth, scraping up any browned bits. Stir in the instant rice. Bring to a lively simmer.

Reduce the heat to medium-low, cover, and cook until the rice is tender and most of the liquid is absorbed, about 7 minutes. Stir once halfway through.

Uncover and stir in the baby spinach a handful at a time, letting each addition wilt before adding the next. Cook 1–2 minutes, until all the spinach is wilted and the mixture is thick but still saucy. If it looks dry, splash in 2–3 tablespoons of broth.

Sprinkle the mozzarella evenly over the top, cover, and cook 1–2 minutes, until melted and bubbly. Shower with fresh basil and serve straight from the skillet.