Cook the brown rice. Bring the rice and package-specified water to a boil in the saucepan. Cover and simmer over low heat according to the package, usually 35–45 minutes. Rest, covered, for 5 minutes before fluffing. Start the other components while the rice cooks.

Soften the vegetables. Heat the oil in the large skillet over medium-high heat. Add the onion and peppers with ¼ teaspoon salt. Cook for about 5–7 minutes, stirring, until their edges soften. Move them to one side of the pan or a clean bowl if the skillet is crowded.

Brown the turkey. Add the turkey and break it into small pieces. Cook for about 8–10 minutes, turning and breaking up clumps, until the thickest parts reach 165°F (74°C). Return the softened vegetables if removed. Drain only excessive liquid or fat rather than drying the pan completely.

Season and finish the filling. Stir in garlic, cumin, paprika, oregano, optional cayenne, remaining salt, pepper, and tomato paste for 1 minute. Add the ¼ cup water, beans, and corn. Simmer for 3–5 minutes until hot and lightly coated. Finish with 1 tablespoon lime juice.

Make the lime yogurt. Mix the yogurt with the remaining tablespoon lime juice and half the cilantro. Divide between four small sauce pots. Taste the turkey filling before adding extra salt; canned beans and different brands of tomato paste vary in seasoning.

Portion for now or later. Divide rice and turkey filling evenly into four bowls and finish with remaining cilantro. Serve sauce on the side. For meal prep, refrigerate the hot components promptly in shallow containers and store sauce separately. Reheat the rice and filling to 165°F (74°C) before adding yogurt.