In a large skillet, combine rice-vermicelli mix and 2 tbsp of margarine. Sauté over medium heat until vermicelli is golden brown, stirring frequently.

Slowly stir in 2 cups water, Special Seasonings, tomatoes, bell pepper, onion, garlic, chili powder and cumin; bring to a boil.

Cover and reduce heat. Simmer 15 minutes. Stir in cooked chicken and beans. Return to a simmer. Cover and simmer 3 to 5 minutes or until rice is tender. Serve with cilantro, if desired.