Bring the Old El Paso Medium Thick n Chunky Salsa and water to boil in a medium pot with a lid. Stir in the rice and bring back to a boil. Reduce heat to low and simmer for 20 minutes. Remove from heat and allow to rest, covered, for 10 minutes.
Heat the Old El Paso Fat Free Refried Beans in a small pot with a lid.
Meanwhile, in a large skillet, warm the sunflower oil over medium heat. Sauté the chicken pieces in the oil until the chicken is cooked through, about 7 to 8 minutes. Add the Old El Paso Mild Taco Seasoning Mix and ½ cup of water. Cover and allow to cook for 2 to 3 more minutes.
Scoop the rice into bowls, and top each with the refried beans and chicken, and add the vegetables, salsa, and cheese as desired.