In a large skillet, combine rice-vermicelli mix and 2 tbsp of margarine.

Slowly stir in 2 ½ cups water, Special Seasonings, bell pepper, onion and garlic; bring to a boil.

Cover and reduce heat. Simmer 12 minutes. Stir in cooked beef, beans, corn, and chili powder. Return to a simmer. Cover and simmer 5 to 7 minutes or until rice is tender. Add salsa and cilantro, if desired; cook and stir until heated through.