In a large, high sided skillet, heat 1 Tablespoon of vegetable oil over medium heat. Add the ground turkey, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook just until turkey is no longer pink. Remove to a plate and set aside.
In the same skillet, add 1-2 Tablespoons of oil and cook the onion and garlic, over medium-low heat, until they're soft about 6 minutes.
Add 1 teaspoon salt, chili powder, cumin, oregano, paprika and cook 1 minute, stirring often so the spices don't burn. (If the pan is too dry, add a little oil so spices don't burn.)
Add the rice, canned tomatoes, sugar, black beans, diced chiles, corn, chicken stock and browned turkey and bring to a boil. Reduce the heat and cover with a tight-fitting lid. Cook on low until the rice is done and cooked through, about 20~25 minutes.
Turn the cooktop off, top with the shredded cheese, place the lid back on and let sit until the cheese is melted about 5 minutes.
Top as desired and serve!