Saute the Onion: Heat the olive oil in a large skillet over medium-high heat. Add the diced yellow onion and cook for 3 to 4 minutes until it begins to soften and turn translucent.

Brown the Turkey: Add the lean ground turkey to the skillet. Cook for 5 to 6 minutes, breaking the meat apart with a wooden spoon, until it is completely browned and cooked through. Drain any excess liquid from the pan if necessary.

Add the Spices and Rice: Sprinkle the taco seasoning evenly over the cooked turkey and stir well to coat. Add the uncooked, rinsed long-grain white rice and toast it in the pan with the turkey for 1 minute, stirring constantly to release its nutty flavor.

Simmer the Skillet: Pour in the chicken broth and the undrained diced tomatoes with green chilies. Add the rinsed black beans and frozen corn. Stir everything together gently and bring the liquid to a rapid simmer.

Cook the Rice: Once bubbling, immediately reduce the heat to the lowest setting. Cover the skillet tightly with a lid and let it cook undisturbed for 15 to 18 minutes, or until the rice is perfectly tender and has absorbed all of the liquid.

Melt the Cheese: Remove the skillet entirely from the heat. Take off the lid and sprinkle the shredded cheese evenly over the top of the hot turkey and rice mixture. Place the lid back on for 2 to 3 minutes, letting the residual heat melt the cheese until gooey.

Garnish and Serve: Remove the lid and garnish the skillet generously with fresh chopped cilantro. Serve immediately straight from the pan, offering diced avocado, sour cream, and lime wedges on the side.