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Heat 2 tsp. olive oil in a frying pan over medium-high heat, add the ground turkey, and cook until the turkey is nicely browned and any released water has evaporated, about 8 minutes.
Add the browned turkey to the slow cooker.
Heat the other 2 tsp. of olive oil and briefly cook the chopped red bell pepper, green bell pepper, and onion; then add that to the slow cooker.
Add the brown rice, homemade chicken stock , Kalyn’s Taco Seasoning, and Spike Seasoning (affiliate link) to the slow cooker and cook on HIGH for about 2 hours, or until the rice is done to your liking. (If your slow cooker cooks hot, I would start checking the rice after 90 minutes.)
When the rice is nearly done, dice the avocado and toss with the lime juice in a small bowl.
Chop tomatoes and slice green onions and add to the bowl.
Stir ingredients together with Spike Seasoning and ground cumin, then add salt to taste.
Put a couple of scoops of the rice mixture into each bowl and top with a little bit of the salsa.
Serve hot. I like to serve with Green Tabasco Sauce (affiliate link).
This rice mixture will freeze well, and can be reheated in a pan or in the microwave. You’ll need to make fresh salsa when you thaw it; the salsa mixture will only keep about a day in the fridge.