In a large pot, brown the ground turkey and onions in a little olive oil over medium heat.

Add the chopped zucchini, yellow squash, diced tomatoes, frozen spinach (if using), minced jalapeno peppers, garlic, parsley, oregano, and chicken stock to the pot.

Pour in the vegetable juice cocktail or tomato juice (if using).

Add the rice.

Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the rice is soft and the flavors are well blended.

Taste and adjust seasonings as needed. Add more chicken stock for a thinner consistency.

Serve hot.