Why You’ll Love This Recipe…

This Spanish Rice Soup is more than just a recipe; it’s an experience. It’s the kind of dish that fills your kitchen with an inviting aroma, creating a warm and welcoming atmosphere. Best of all, it doesn’t require a lot of effort. Everything cooks together harmoniously in one pot, resulting in a filling and comforting soup that somehow tastes even better the next day. The flavors meld together overnight, creating a depth and richness that’s simply irresistible.

Whether you’re feeding a hungry family, prepping meals for the week ahead, or simply looking for a fuss-free dinner solution, this soup is guaranteed to be a hit. Its simplicity and satisfying flavor make it a winner in every category.

• ⏰ 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’re looking for more quick and easy soup recipes, be sure to check out my Vegetable Noodle Soup or 8 Can Chicken Taco Soup.

Made With Love,

What You’ll Need for Spanish Rice Soup

Here’s what makes this recipe so quick and packed with flavor:

• Frozen Seasoning Blend: A convenient mix of onion, celery, red and green peppers that adds instant depth of flavor.
• Black Beans and Corn: Provide a healthy dose of protein, fiber, and vibrant color to the soup.
• Knorr Spanish Rice Mix: This is the secret shortcut that imparts a bold and authentic Spanish flavor to the soup.

If you enjoy one-pot recipes like this, be sure to 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 complete ingredient list with exact measurements, making it easy to save or print for later use.

How to Make Spanish Rice Soup

Step 1: Heat the olive oil in a large Dutch oven or pot over medium heat. Add the frozen seasoning blend and sauté for approximately 4–5 minutes to cook out any excess moisture.

Step 2: Stir in the drained black beans, drained corn, Spanish rice mix, taco seasoning, and water. Bring the mixture to a simmer, then cover the pot.

Step 3: Reduce the heat and simmer for approximately 7–10 minutes, stirring occasionally to prevent sticking, until the rice is tender and the soup has thickened slightly.

Step 4: Ladle the soup into bowls and top with your favorite garnishes and toppings.

🔒 The step-by-step instructions are also available in the printable recipe card below. Be sure to save it for future reference!

Spanish Rice Soup Variations

• For a spicier version, use a Mexican-style rice mix in place of the Spanish rice mix.
• Add cooked shredded chicken or ground beef to the soup for an extra boost of protein.
• Swap out the black beans for pinto beans or kidney beans to change the flavor profile.
• Stir in a handful of fresh spinach or kale for added color and nutritional value.

Looking for another hearty and wholesome soup option? Try my Lentil Stew next!

My Pro Tips

Tips and Tricks

• Stir the soup frequently while it’s simmering to prevent the rice from sticking to the bottom of the pot.
• If you prefer a milder flavor, use a low-sodium taco seasoning.
• Keep in mind that this soup will thicken as it cools, so you may need to add a splash of water or broth when reheating it to reach your desired consistency.

Serving Suggestions

Elevate your Spanish Rice Soup with a variety of delicious toppings. Consider topping your bowl with creamy avocado slices, a dollop of sour cream, a squeeze of fresh lime juice, or a sprinkle of shredded cheese.

For a complete and satisfying meal, serve the soup with a side of crispy tortilla chips, warm cornbread, or a refreshing green salad.

If you’re looking for another great recipe to try, you should definitely check out my Chicken and Rice Casserole with Broccoli!

Make-Ahead, Storage & Reheating

• Fridge: This Spanish Rice Soup can be stored in the refrigerator for up to 4 days.
• Freezer: For longer storage, freeze the soup for up to 2 months.
• Reheat: To reheat, warm the soup gently on the stovetop over low heat. If the soup has thickened too much during storage, add a splash of water or broth to thin it out to your desired consistency.

For another quick and easy make-ahead recipe, be sure to check out my Vegetable Noodle Soup.