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In a small saucepan, combine rice and undrained tomatoes. In a small bowl, mix together cumin, salt and pepper; stir half into the rice. Cover and cook over medium heat until heated through. Reduce heat to low; cover and keep warm.
Meanwhile, in a 12-inch skillet heat oil over medium-high heat. Add baby (or bell) peppers and corn, cook, stirring occasionally, for 3 to 4 minutes. Stir in garlic. Sprinkle shrimp with remaining salt-cumin mixture. Add shrimp to skillet. Cook until shrimp are opaque and peppers are crisp-tender (2 to 5 minutes, depending on size of shrimp). Serve shrimp mixture over rice; sprinkle with parsley leaves.