3 bowls of rice with avocado and pepper

Vegan Fajita Rice Bowls

  • 20 Minutes Prep 40 Minutes Total
  • 3 Servings
  • 390 Calories per Serving

This fajita-inspired bowl starts with Annie’s™ Aged Cheddar Vegan Cheesy Rice as a base and is topped with a sautéed onion and bell pepper mixture, salsa and fresh avocado. Delicious as is, these bowls also are easily customizable with additional fresh toppings, like tomato and cilantro.


  • 2 teaspoons olive oil
  • 1/2 cup bite-size red bell pepper strips
  • 1/4 cup bite-size onion strips
  • 1 box (6.6 oz) Annie’s™ Aged Cheddar Vegan Cheesy Rice
  • Water and buttery spread called for on box
  • 1/2 cup frozen corn
  • 1/3 cup salsa
  • 1/2 medium avocado, chopped


  1. In 2-quart saucepan, heat oil over medium heat. Add bell pepper and onion; cook 4 to 6 minutes, stirring occasionally, until vegetables are tender and starting to brown. Remove pepper and onion mixture from saucepan; keep warm.
  2. In same saucepan, heat water and buttery spread to boiling over medium-high heat; stir in rice. Return to boiling; stir and cover. Reduce heat to low; cook 13 minutes. Stir in frozen corn. Cover and continue cooking 3 to 5 minutes or until rice is tender. Remove from heat. Stir in seasoning.
  3. Divide into bowls. Top with onion and bell pepper mixture, salsa and chopped avocado.


  1. Add all your fresh toppings to individual bowls, and let your kids have fun adding their own toppings, as they wish!
  2. Feel free to use all red bell pepper in place of the onion. You may decide to top with freshly sliced green onion instead.