In large saucepan, heat oil over medium heat; fry onion, garlic, Cajun seasoning, salt and pepper until softened, about 4 minutes.
Add rice, green pepper and kidney beans; stir to coat. Add stock, hot pepper sauce and 1 cup (250 mL) water; bring to boil. Reduce heat to medium-low; cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.
With fork, gently stir in corn; heat through. Sprinkle with parsley.