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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.
Amazing and so easy. I also added a cut up Hillshire Farms smoked beef sausage and grated cheddar cheese on top served with mini cornbread muffins. A family fav, thanks!