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This Spanish Rice Soup is warm, comforting, and full of flavor – made with beans, corn, rice, and colorful vegetables all simmered together in a rich tomato broth. It’s one of those throw-it-all-in recipes that with out fail turns into a cozy, satisfying meal every time. It’s hearty, budget friendly, and ready in about 20 minutes.
If you love easy one pot meals like this, you’ll find 150+ more cozy, budget-friendly recipes in my new cookbook “Make It Simple.” Grab your copy or the 2-book bundle here → juliapachecorecipes.com
👉 Try it with my Vegetable Noodle Soup or 8 Can Chicken Taco Soup next!
This Spanish Rice Soup is an easy one-pot recipe packed with beans, rice, corn, and a flavorful tomato base. It’s simple to make, uses pantry ingredients, and comes together in under 25 minutes. A quick, comforting soup that’s perfect for busy weeknights or cozy weekends at home.
Table of Contents
Watch how I make this recipe:
Why you’ll love this recipe…
It’s the kind of recipe that makes your kitchen smell amazing and doesn’t take a lot of effort. Everything cooks together in one pot and results in a filling, comforting soup that tastes even better the next day.
This one’s a hit with families, meal preppers, and just anyone who loves a good dump-and-go dinner.
⏰ Total Time: 20 minutes
🍂 Perfect For: Quick weeknight dinners or meal prep
🛒 Key Ingredients: Spanish rice mix, black beans, corn, taco seasoning
🍽️ Servings: 4
🥄 Skill Level: Easy
🧊 Storage: 4 days in the fridge or 2 months in the freezer
👉 If you love quick soups like this, try my Vegetable Noodle Soup or 8 Can Chicken Taco Soup.
Made With Love,
This recipe is part of my 8 Catastrophic Budget Dinners in a Bag series – all made from shelf-stable, pantry-friendly ingredients
What You’ll Need for Spanish Rice Soup
Here’s what makes this recipe so quick and flavorful:
- Frozen Seasoning Blend: A mix of onion, celery, red and green peppers that adds instant flavor.
- Black Beans and Corn: Add protein, fiber, and color.
- Knorr Spanish Rice Mix: The secret shortcut that gives this soup its bold flavor.
👉 Love one-pot recipes like this? Try my Chicken and Rice Casserole with Broccoli next!
Full Ingredients List
- 1 tbsp olive oil
- 1 bag frozen “seasoning blend” (onions, celery, peppers, parsley)
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 bag Knorr Spanish rice mix
- 1 tbsp taco seasoning
- 6½ cups water
- Toppings (optional): Chopped tomatoes, sour cream, avocado, lime wedges
🔒 The printable recipe card below includes the full ingredient list and exact amounts — perfect for saving or printing for later.
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Make It Simple – My NEWEST Cookbook Is Available Now
How to Make Spanish Rice Soup
Step 1: To a large Dutch oven or pot over medium heat, add the oil. Once hot, add the frozen seasoning blend and sauté for 4–5 minutes to cook out the moisture.
Step 2: Stir in the beans, corn, rice mix, taco seasoning, and water. Bring to a simmer and cover.
Step 3: Simmer for 7–10 minutes, stirring occasionally, until the rice is tender and the soup thickens slightly.
Step 4: Ladle into bowls and top with your favorite toppings.
🔒 The step-by-step instructions are also available in the printable recipe card below — don’t forget to save it for later!
Spanish Rice Soup Variations
- Use Mexican-style rice mix for a spicier version.
- Add cooked shredded chicken or ground beef for extra protein.
- Swap black beans for pinto or kidney beans.
- Stir in a handful of spinach for extra color.
👉 Try my Lentil Stew next for another hearty, wholesome option.
My Pro TipS
Tips and Tricks
- Stir frequently while simmering to keep the rice from sticking.
- Use low-sodium taco seasoning if you prefer a lighter flavor.
- This soup thickens as it cools – add a splash of water when reheating.
Recipe FAQs – Spanish Rice Soup
Yes – use 2 cups cooked rice and add 1 tsp extra taco seasoning.
Absolutely – freeze flat in freezer bags for easy storage.
Servings Suggestions
Top with avocado, sour cream, lime, or shredded cheese. Serve with tortilla chips, cornbread, or a green salad on the side.
👉 You need to try my Chicken and Rice Casserole with Broccoli next!
Make-Ahead, Storage & Reheating
- Fridge: Up to 4 days
- Freezer: Up to 2 months
- Reheat: Warm on the stove over low heat with a splash of water or broth to thin if needed.
👉 For another quick make-ahead recipe, check out my Vegetable Noodle Soup.
More Great Soup Recipes
Love dump-and-go meals like this? You’ll find 150+ more easy, cozy recipes in my cookbook “Make It Simple.” Grab your copy or the full 2-book bundle here → juliapachecorecipes.com
Spanish Rice Soup
Ingredients
- 1 tbsp olive oil
- 1 bag frozen “seasoning blend”, onions, celery, peppers, parsley
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 bag Knorr Spanish rice mix
- 1 tbsp taco seasoning
- 6½ cups water
Toppings
- chopped vegetables
- sour cream
- avocado
- lime wedges
Instructions
- To a large Dutch oven or pot over medium heat, add the oil. Once hot, add the frozen seasoning blend and sauté for 4–5 minutes to cook out the moisture.
- Stir in the beans, corn, rice mix, taco seasoning, and water. Bring to a simmer and cover.
- Simmer for 7–10 minutes, stirring occasionally, until the rice is tender and the soup thickens slightly.
- Ladle into bowls and top with your favorite toppings.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is so yummy and delicious! I’ve made this several times and I love how easy it is to make!
Was great! The lime juice topping really made this dish. Thanks for all your recipes.
Thanks for the recipe. I used 32 oz of bone broth ( extra protein) and two cups of water with beef bouillon cubes for the soup. Added, teaspoon of garlic powder, dried parsley, teaspoon of diced garlic and a packet of fajita mix as well as the taco seasoning. Had Rice a Roni Spanish rice, so I used that, but I cooked it per pkg. instructions, 2 tablespoons of butter, flavor pkt., Can of diced tomatoes and added two beef bouillon cubes to the water. Added extra can of black beans, a little salt and pepper. Ended up with 9 servings. Added sour cream to mine, added a nice tang. Served with tortilla chips with melted cheddar cheese. My husband really liked it!
This looks really good! I have some canned chicken to use up in my pantry so I may add that as well. Thanks for sharing budget-friendly meal ideas!
This was really good for the first serving. Leftovers did not retain flavor or texture. The rice absorbed all the broth and somehow the flavor disappeared. I used Mahatma Spanish rice to keep it gluten free.
Quick & Simple to throw together I found a frozen bag of peppers and onions and added a bit of dried parsley. I would def recommend adding toppings I used Mexican cheese and tbsp sour cream it just added a little extra flavor
I just Love this video! Thank you!! You always do such an amazing job, showing and explaining everything. Your videos are beautiful and organized and to the point and Still have time to show each dish. They are always so perfect. And the ones that help save money in these times are priceless. (PS you look like a Disney Princess, with your big beautiful eyes and smile)