Heat oil in a large, non stick skillet, over medium/high heat. Add turkey and brown, breaking it up as it cooks (approximately 5 minutes). Season with salt, pepper and crushed red pepper. Add rice and broth, stir. Bring to a boil, cover, reduce heat and simmer 20 minutes.

After 20 minutes, add spinach and black eyed peas, stir. Re-cover and cook an additional 5-10 minutes until rice is tender and spinach is wilted.

Serve in bowls while hot.