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

Slowly stir in 2 ½ cups water and Special Seasonings; bring to a boil.

Cover and reduce heat. Simmer 10 minutes. Stir in chicken, bell pepper, onion, garlic and oregano. Return to a simmer. Cover and simmer 10 minutes. Add tomatoes and olives; cook and stir gently until heated through. Sprinkle with cheese, if desired.