Heat oven to 350°F.

In 12-inch nonstick skillet, cook chicken and bell pepper over medium-high heat 4 to 6 minutes, stirring constantly, until chicken begins to brown and bell pepper is crisp-tender.

Sprinkle with cumin.

Stir in soup.

Heat to boiling.

Stir in rice; reduce heat to low.

Cover; cook 10 minutes or until rice is tender.

Stir cream cheese into chicken mixture until well blended.

Spread 1 tablespoon of the refried beans on 1 tortilla; place, beans side up, in bottom of ungreased 1-quart casserole.

Top with 1 cup of the chicken mixture; sprinkle with 1 tablespoon of the cheese.

Repeat 2 times.

Top with remaining tortilla; sprinkle with remaining cheese.

Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.