In medium stockpot over medium heat, add oil, onion, jalapenos and red pepper, then sauté for 5 minutes. Stir in the garlic, tomatoes, ground turkey, salt and pepper. Cook until meat is done (165°F).
Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add all the beans, chicken stock, water and seasonings. Bring to a simmer, then cover and cook on low for 20 minutes (do not peek).
Fluff with a fork and garnish with fixings, if desired.