Peppery Fish Chowder with Rice

1 medium bell pepper, chopped (1 cup)

1 medium onion, chopped (1/2 cup)

2 cloves garlic, finely chopped

2 cans (14 1/2 ounces each) diced tomatoes, undrained

1/2 cup uncooked instant rice

2 cups eight-vegetable juice

1 cup dry white wine or vegetable broth

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/4 teaspoon ground red pepper (cayenne)

1 pound firm-fleshed fish steak, cut into 1-inch pieces

3 tablespoons chopped fresh parsley