Spray 5 to 6-quart slow cooker with cooking spray. In medium bowl, mix paprika, brown sugar, chili powder, salt, garlic powder, onion powder, dry mustard and cumin. Coat all of ribs with mixture. Place in bottom of slow cooker; sprinkle any remaining rub over ribs. Top with bell peppers, onion and garlic. Cover; cook on Low heat setting 5 to 6 hours or until pork is fork-tender. With slotted spoon, remove meat and vegetables to bowl. Break meat up into shreds or small chunks; cut peppers into thick strips. Pour juices into heat-proof container. Pour beans into slow cooker. Place meat and vegetables on top of beans; drizzle with a little of the meat juices. Increase heat setting to High. Cover; cook 1 hour or until thoroughly heated and beans are bubbly.

About 1/2 hour before beans and meat are ready to serve, cook rice as directed on package. To serve, spoon rice into bowls. Top with meat and vegetables. Drizzle with more of the meat juices if desired. Top each serving with parsley.

Tip: If you prefer pork shoulder, you can substitute well-trimmed pork shoulder for the pork ribs. Cut the roast across the grain into thick slabs before cooking.