In medium saucepan, combine rice, water, 2 teaspoons of olive oil and jalapeno pepper, if using. Bring to a boil.

Cover; reduce heat to low. Simmer 18 to 20 minutes or until rice is tender and most of the liquid is absorbed.

Toss chicken with chili pepper; set aside.

When rice mixture has cooked until tender, stir in milk and Special Seasonings. Increase heat to high. Boil 1 to 2 more minutes, stirring constantly. Stir in beans and bell pepper.

Cover and remove from heat. Let stand 3 minutes. Stir well. Spread rice mixture into 2-quart casserole dish sprayed with nonstick cooking spray. Immediately top with shredded chicken. Gently press chicken into rice mixture. Cover with aluminum foil and bake at 350°F 15 to 20 minutes or until firm and heated through. Remove from oven. Let stand 5 minutes. Top each serving with sour cream, salsa and avocado, if desired.