Prepare the Meat:

If using salted beef or carne seca, desalt it by soaking in water overnight, changing the water a couple of times, then boil it until tender and shred or dice it.
If using leftover meats, simply chop them into small pieces.

Cook the Bacon and Vegetables:

In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the bacon and cook until it starts to crisp.
Add the chopped onions and garlic to the pan with the bacon and sauté until the onions are translucent.
Add the green bell pepper and continue cooking until it starts to soften.

Add the Meat and Tomatoes:

Add the prepared meat to the skillet and fry with the bacon and vegetables for a few minutes to combine the flavors.
Mix in the chopped tomatoes and cook until the tomatoes break down and release their juices.

Cook the Rice:

Stir in the rice, making sure it's well coated with the mixture in the pan.
Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer until the rice is cooked and all the liquid is absorbed, about 20 minutes.

Finish and Serve:

Once the rice is tender and the liquid is absorbed, stir in the chopped parsley. Season with salt and pepper to taste.
Serve hot, ideally with a side of simple green salad or sliced oranges to cut through the richness.