Heat oil, lemon juice and garlic in medium saucepot over medium-high heat. Add clams, bay scallops and shrimp; season with Adobo. Bring liquid to boil; cover pot. Cook, stirring occasionally, until clams open, scallops are opaque and shrimp is pink , about 8 minutes; set aside to cool completely.
In large bowl, stir together cooled seafood with ¼ cup liquid from pot, cooked and cooled rice, bell pepper, tomato and parsley. Serve chilled.