1Heat oil in large skillet over medium heat until hot. Add bell pepper and onion stir-fry; cook and stir 2 minutes or until crisp-tender.
2Add corn, beans and rice mix, and amount of water as directed on package of mix. Bring to a boil. Reduce heat to low; cover and simmer 10 to 15 minutes, stirring occasionally.
3Add luncheon meat and tomatoes; stir gently to mix. Cook 3 to 5 minutes or until rice is tender, stirring occasionally. If desired, garnish with chopped fresh parsley.