Cook the rice according to package directions (depending on the type of rice you choose, this is likely the most time consuming part of this recipe).
If using frozen corn, cook according to package directions.
Heat the olive oil in a large nonstick skillet over medium heat.
Saute the peppers, onions, and garlic about 5 minutes.
Stir in the curry powder.
Add the beans with their liquid, the Worcestershire sauce, the salsa, and the jalapeño. Bring to a boil and simmer for 5 minutes.
Stir in the cooked rice and cook for another 3 minutes.
Add the cilantro and the corn to the mixture and stir to combine.
Serve with warm tortillas and lime wedges.