Cook rice in a Dutch oven according to package directions, omitting salt and fat.
Combine chicken broth, balsamic vinegar, and honey in a small bowl. Set aside.
Sprinkle salt and pepper over both sides of turkey. Heat oil in a large nonstick skillet over medium-high heat until hot. Add garlic; cook, stirring constantly, 30 seconds. Add turkey; cook 2 minutes on each side or until done. Remove from skillet; transfer to a large serving platter, and keep warm. Reduce heat to medium; add bell peppers, and cook, stirring constantly, 2 minutes. Add broth mixture to skillet; cook 30 seconds, stirring constantly. Spoon sauce and peppers over cutlets. Serve with rice.