1Melt margarine in 12-inch nonstick skillet over medium heat. Stir in rice and vermicelli mix. Cook, stirring constantly, until golden brown.
2Stir in contents of seasoning packet, water, chili powder and salsa. Heat to boiling; reduce heat to low. Cover and simmer 15 to 20 minutes, stirring occasionally, until rice is tender.
3Stir in vegetables and beans. Cook until hot. Sprinkle with cheese.