In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
Add the Rice-a-Roni Spanish Rice to the skillet, stirring it in with the onion. Add the 2 cups of water along with the Rotel tomatoes and chopped green chiles. Bring to a boil, then reduce the heat and let it simmer until the rice is cooked, about 15 minutes.
In a separate mixing bowl, combine the sour cream, condensed cream of chicken soup, thawed spinach, ground cumin, salt, and black pepper. Stir well to ensure everything is evenly mixed.
Once the rice is cooked, stir in the chopped cooked turkey and the creamy mixture from the bowl.
Transfer the mixture to a greased 9x13 inch baking dish. Spread it out evenly, then top with shredded Colby Jack cheese and sprinkle the crushed Dorito chips on top.
Preheat your oven to 350°F (175°C). Cover the casserole with aluminum foil and bake for about 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro if desired, and enjoy!
