Ready to transform that box of Knorr Spanish Rice into something spectacular? Whether you’re craving quick weeknight dinners, festive party dishes, or cozy comfort food, we’ve gathered 18 deliciously easy recipes that will become your new go-tos. Let’s dive in and discover how versatile this pantry staple can be!
Cheesy Knorr Spanish Rice with Black Beans
Just when you need a cozy, satisfying meal that comes together fast, this cheesy Spanish rice with black beans hits the spot. It’s a one-pan wonder that uses a Knorr rice packet as a shortcut, so you can have dinner on the table in no time.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 25 minutes
Ingredients
- For the rice base:
- 1 package (5.4 oz) Knorr Fiesta Sides Spanish Rice
- 2 cups water
- 1 tbsp olive oil
- For the beans and veggies:
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup frozen corn kernels
- 1/2 cup diced red bell pepper
- 1/4 cup diced onion
- For finishing:
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add the diced onion and red bell pepper to the skillet. Sauté for 3–4 minutes, stirring occasionally, until the onion is translucent and the pepper softens slightly.
- Pour in the 2 cups of water and bring it to a rolling boil.
- Stir in the entire package of Knorr Fiesta Sides Spanish Rice. Tip: Don’t rinse the rice—the seasoning is in the packet.
- Reduce the heat to low, cover the skillet, and simmer for 7 minutes without stirring.
- Uncover the skillet and add the drained black beans and frozen corn. Stir gently to combine.
- Cover again and continue cooking for another 7–8 minutes, until the rice is tender and has absorbed most of the liquid. Tip: If the rice looks dry too early, add a splash of water to prevent sticking.
- Remove the skillet from the heat. Sprinkle the shredded cheddar cheese evenly over the top.
- Cover the skillet and let it sit for 2–3 minutes off the heat to melt the cheese. Tip: This resting time helps the flavors meld and prevents the cheese from becoming greasy.
- Garnish with chopped cilantro and serve immediately with lime wedges on the side.
Loaded with creamy cheese and hearty beans, this dish has a fluffy rice texture with just the right kick from the Spanish seasoning. Squeeze that lime over the top for a bright, zesty finish—it’s perfect as a main dish or scooped into tortillas for easy burrito bowls.
Spicy Knorr Spanish Rice with Chorizo
Unexpectedly easy and packed with flavor, this Spicy Knorr Spanish Rice with Chorizo is a weeknight lifesaver. You’ll love how the smoky chorizo and zesty Knorr seasoning come together in one skillet. It’s a crowd-pleaser that feels fancy without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the base:
– 1 tablespoon olive oil
– 1/2 pound Spanish chorizo, casing removed and crumbled
– 1 small yellow onion, diced
– 2 cloves garlic, minced
For the rice:
– 1 cup long-grain white rice
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1 (1.4-ounce) packet Knorr® Fiesta Sides™ Spanish Rice
– 2 cups low-sodium chicken broth
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon crushed red pepper flakes
For garnish:
– 1/4 cup chopped fresh cilantro
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1/2 pound crumbled chorizo and cook, stirring occasionally, until browned and crispy, about 5-7 minutes. Tip: Use a wooden spoon to break it into small pieces as it cooks.
3. Transfer the cooked chorizo to a plate lined with paper towels, leaving about 1 tablespoon of fat in the skillet.
4. Add 1 diced onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5 minutes.
5. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds.
6. Add 1 cup long-grain white rice to the skillet and toast, stirring constantly, for 2 minutes until lightly golden. Tip: Toasting the rice helps it stay separate and not get mushy.
7. Pour in 1 can undrained diced tomatoes, 1 packet Knorr® Fiesta Sides™ Spanish Rice seasoning, 2 cups chicken broth, 1/2 teaspoon smoked paprika, and 1/4 teaspoon crushed red pepper flakes. Stir well to combine.
8. Bring the mixture to a boil, then reduce heat to low, cover the skillet, and simmer for 18 minutes. Tip: Do not lift the lid during this time to ensure the rice cooks evenly.
9. Remove the skillet from heat and let it sit, covered, for 5 minutes to allow the rice to absorb any remaining liquid.
10. Fluff the rice with a fork, then stir in the reserved cooked chorizo and 1/4 cup chopped cilantro until evenly distributed.
Mouthwatering and satisfying, this dish has a perfect balance of tender rice, crispy chorizo bits, and a smoky-spicy kick from the paprika and red pepper. Serve it straight from the skillet with a dollop of cool sour cream or alongside grilled shrimp for a complete meal.
Knorr Spanish Rice Stuffed Bell Peppers
Kicking off a cozy dinner doesn’t get much easier than this. You’ll love how the savory rice mix and melty cheese come together inside a sweet bell pepper—it’s a complete, comforting meal in one colorful package.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the peppers and filling:
– 4 large bell peppers (any color)
– 1 package (5.4 oz) Knorr® Spanish Rice side dish
– 1 lb ground beef (85% lean)
– 1/2 cup diced yellow onion
– 1 can (14.5 oz) diced tomatoes, undrained
– 1 1/2 cups water
– 1 cup shredded cheddar cheese
For topping:
– 1/2 cup shredded cheddar cheese
Instructions
1. Preheat your oven to 375°F.
2. Slice the tops off the bell peppers and remove all seeds and membranes.
3. Place the hollowed peppers upright in a baking dish just large enough to hold them snugly.
4. In a large skillet over medium-high heat, cook the ground beef and diced onion for 5-7 minutes, breaking up the meat with a spoon until it’s no longer pink.
5. Drain any excess grease from the skillet.
6. Stir in the entire package of Knorr Spanish Rice, the undrained diced tomatoes, and 1 1/2 cups of water.
7. Bring the mixture to a boil, then immediately reduce the heat to low.
8. Cover the skillet and let it simmer for 7 minutes, which allows the rice to start absorbing the liquid.
9. Remove the skillet from the heat and stir in 1 cup of shredded cheddar cheese until it’s fully melted and incorporated.
10. Evenly spoon the cheesy rice and beef mixture into the prepared bell peppers, packing it down gently.
11. Cover the baking dish tightly with aluminum foil.
12. Bake the covered peppers for 30 minutes.
13. Carefully remove the foil and sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of each pepper.
14. Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden and the peppers are tender when pierced with a fork.
15. Let the stuffed peppers rest for 5 minutes before serving—this helps the filling set so it doesn’t spill out.
Just out of the oven, these peppers are wonderfully tender with a filling that’s savory, slightly tangy from the tomatoes, and perfectly cheesy. For a fun twist, try serving them over a bed of crisp lettuce with a dollop of cool sour cream or scooping the filling onto tortilla chips for loaded nachos.
Easy Knorr Spanish Rice Casserole
Busy weeknights call for simple, satisfying meals, and this casserole delivers just that. You’ll love how the Knorr Spanish Rice mix brings authentic flavor without any fuss, and it all comes together in one dish for easy cleanup. It’s a comforting, family-friendly dinner that feels homemade but takes minimal effort.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
For the base:
– 1 (5.4 oz) package Knorr Spanish Rice mix
– 1 lb ground beef (85% lean)
– 1 small yellow onion, diced (about 1 cup)
– 1 tbsp olive oil
For the liquid:
– 2 cups water
For the topping:
– 1 cup shredded cheddar cheese
Instructions
1. Preheat your oven to 375°F.
2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat for 1 minute until shimmering.
3. Add 1 lb ground beef and 1 diced onion to the skillet.
4. Cook for 5–7 minutes, breaking up the beef with a spatula, until the beef is browned and the onion is soft. Tip: Drain any excess fat for a less greasy casserole.
5. Stir in the entire package of Knorr Spanish Rice mix.
6. Pour in 2 cups water and stir to combine.
7. Bring the mixture to a boil, then immediately remove from heat. Tip: Letting it boil for just a moment helps the rice start absorbing liquid evenly.
8. Sprinkle 1 cup shredded cheddar cheese evenly over the top.
9. Transfer the skillet to the preheated oven.
10. Bake uncovered for 20 minutes, or until the rice is tender and the cheese is bubbly and lightly golden. Tip: Check at 15 minutes—if the top is browning too quickly, cover loosely with foil.
11. Remove from the oven and let it rest for 5 minutes before serving.
Golden and cheesy on top with a savory, perfectly seasoned rice and beef mixture underneath, this casserole has a wonderful hearty texture. The flavors are robust and comforting, with a hint of tomato and spice from the rice mix. Try serving it with a dollop of sour cream or a side of warm tortillas for a complete meal.
Knorr Spanish Rice with Shrimp and Peppers
Picture this: you’re craving something warm and flavorful but don’t want to spend all evening in the kitchen. This one-pot wonder is your answer, combining savory rice, juicy shrimp, and colorful peppers for a fuss-free meal that feels special.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- For the rice base:
- 1 package (5.5 oz) Knorr® Spanish Rice Sides™
- 2 cups water
- 1 tablespoon olive oil
- For the shrimp and vegetables:
- 1 pound large shrimp, peeled and deveined
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- For finishing:
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the diced onion to the hot oil and cook for 3-4 minutes, stirring occasionally, until it becomes translucent.
- Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant.
- Add the sliced red and green bell peppers to the skillet and cook for 5 minutes, stirring occasionally, until they begin to soften.
- Push the vegetable mixture to the sides of the skillet, creating a space in the center.
- Add the remaining 1 tablespoon of olive oil to the center of the skillet.
- Place the shrimp in the center of the skillet in a single layer and cook for 2 minutes.
- Flip each shrimp over and cook for an additional 1-2 minutes, just until they turn pink and opaque. Tip: Avoid overcooking the shrimp now, as they will continue to cook with the rice.
- Transfer the cooked shrimp to a clean plate and set aside.
- Pour 2 cups of water into the skillet with the vegetables and bring it to a boil over high heat.
- Stir in the entire package of Knorr® Spanish Rice Sides™.
- Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 7 minutes. Tip: Do not lift the lid during this time to ensure the rice cooks evenly and absorbs all the liquid.
- After 7 minutes, remove the lid and gently fluff the rice with a fork.
- Return the cooked shrimp to the skillet, nestling them into the hot rice.
- Cover the skillet again, remove it from the heat, and let it stand for 5 minutes. Tip: This resting time allows the shrimp to warm through and the flavors to meld perfectly.
- Uncover the skillet and drizzle 1 tablespoon of fresh lime juice over the entire dish.
- Sprinkle 2 tablespoons of chopped fresh cilantro over the top.
Ready to dig in? The rice is wonderfully fluffy and infused with a smoky tomato flavor, while the shrimp stay tender and the peppers add a sweet crunch. For a fun twist, serve it straight from the skillet at the table with warm tortillas or a dollop of cool sour cream on the side.
Slow Cooker Knorr Spanish Rice
Ever have one of those days where you just want dinner to make itself? This slow cooker Spanish rice is your answer—it’s a cozy, hands-off meal that fills your kitchen with amazing smells while you go about your day. You’ll love how the flavors meld together perfectly with minimal effort.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
For the rice base:
– 2 cups long-grain white rice
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 (8 oz) can tomato sauce
– 1 packet (1.4 oz) Knorr® Spanish Rice seasoning mix
– 4 cups chicken broth
For sautéing:
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
For finishing:
– 1 cup frozen peas
– ¼ cup chopped fresh cilantro
Instructions
1. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.
3. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds, then remove from heat. Tip: Don’t let the garlic brown, or it can turn bitter.
4. Lightly grease the inside of your slow cooker with nonstick spray or a little olive oil to prevent sticking.
5. Pour 2 cups long-grain white rice into the slow cooker insert.
6. Add the sautéed onion and garlic mixture on top of the rice.
7. Pour in 1 can undrained diced tomatoes, 1 can tomato sauce, 1 packet Knorr® Spanish Rice seasoning mix, and 4 cups chicken broth. Tip: Use a wooden spoon to gently stir everything just until combined—overmixing can make the rice gummy.
8. Cover and cook on HIGH for 4 hours. Tip: Resist the urge to open the lid during cooking, as it releases heat and can extend the cooking time.
9. After 4 hours, stir in 1 cup frozen peas and replace the lid. Let it sit for 5 minutes to allow the peas to heat through.
10. Fluff the rice with a fork, then stir in ¼ cup chopped fresh cilantro.
Vibrant and fluffy, this rice has a rich tomato base with just the right kick from the seasoning. Serve it as a hearty side with grilled chicken or spoon it into burrito bowls for an easy weeknight twist.
Knorr Spanish Rice and Chicken Skillet
Sometimes you just need a cozy, one-pan meal that comes together fast. This Spanish rice and chicken skillet is exactly that—a flavorful, comforting dinner you can whip up with minimal fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the chicken:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tbsp olive oil
– ½ tsp salt
– ¼ tsp black pepper
For the rice and vegetables:
– 1 cup long-grain white rice
– 1 small onion, diced (about 1 cup)
– 1 bell pepper, diced (about 1 cup)
– 2 cloves garlic, minced
– 1 packet (5.4 oz) Knorr® Spanish Rice side dish mix
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes, undrained
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
2. Add 1 lb chicken pieces, ½ tsp salt, and ¼ tsp black pepper to the skillet. Cook for 5–7 minutes, stirring occasionally, until the chicken is browned on all sides and no longer pink inside. Remove the chicken from the skillet and set it aside on a plate.
3. In the same skillet, add 1 cup diced onion and 1 cup diced bell pepper. Cook for 4–5 minutes, stirring frequently, until the vegetables are softened.
4. Add 2 cloves minced garlic and cook for 1 minute, stirring constantly, until fragrant.
5. Stir in 1 cup long-grain white rice and 1 packet Knorr® Spanish Rice mix until well combined with the vegetables.
6. Pour in 2 cups chicken broth and 1 can diced tomatoes with their juices. Bring the mixture to a boil over high heat.
7. Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 15 minutes. Do not lift the lid during this time to ensure the rice cooks evenly.
8. After 15 minutes, remove the lid and stir in the cooked chicken. Cover again and cook for an additional 5 minutes, or until the rice is tender and has absorbed most of the liquid.
9. Remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld and any remaining liquid to be absorbed.
Grab a fork and dig in—the rice is fluffy and infused with savory tomato and spice, while the chicken stays juicy. It’s perfect as-is or topped with a dollop of sour cream or a sprinkle of fresh cilantro for extra freshness.
Vegetarian Knorr Spanish Rice Bake
Mmm, you know those nights when you want something hearty and satisfying without spending hours in the kitchen? This Vegetarian Knorr Spanish Rice Bake is your answer—it’s packed with flavor, comes together easily, and makes the whole house smell amazing. Seriously, it’s a one-dish wonder that’ll have everyone asking for seconds.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the base:
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 (15-ounce) can black beans, rinsed and drained
– 1 (14.5-ounce) can diced tomatoes, undrained
For the rice mixture:
– 1 (5.4-ounce) package Knorr® Fiesta Sides™ Spanish Rice
– 2 cups vegetable broth
For topping:
– 1 cup shredded Mexican blend cheese
– ¼ cup chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F.
2. Heat the olive oil in a large oven-safe skillet over medium heat.
3. Add the diced onion and red bell pepper. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the rinsed black beans and undrained diced tomatoes to the skillet. Stir to combine.
6. Pour in the Knorr® Fiesta Sides™ Spanish Rice and vegetable broth. Bring the mixture to a boil.
7. Once boiling, reduce the heat to low, cover the skillet, and simmer for 7 minutes. Tip: Don’t peek—keeping the lid on helps the rice cook evenly.
8. Remove the skillet from the heat and stir the mixture well.
9. Sprinkle the shredded Mexican blend cheese evenly over the top.
10. Transfer the skillet to the preheated oven and bake, uncovered, for 20 minutes. Tip: The cheese should be fully melted and bubbly around the edges.
11. Carefully remove the skillet from the oven using oven mitts. Let it rest for 5 minutes. Tip: This resting time allows the flavors to settle and makes serving easier.
12. Garnish with chopped fresh cilantro before serving.
Just out of the oven, this bake is wonderfully hearty with tender rice and beans in a rich, tomato-based sauce. The melted cheese adds a creamy finish, while the fresh cilantro gives it a bright pop. Try scooping it into warm tortillas or alongside a crisp green salad for a complete meal.
Knorr Spanish Rice with Ground Beef and Corn
Mmm, sometimes you just need a cozy, one-pan meal that comes together without a fuss. This Spanish rice with ground beef and corn is exactly that—a hearty, flavorful dinner that’s perfect for busy weeknights. You’ll love how the savory beef, sweet corn, and seasoned rice blend into a comforting dish everyone will ask for again.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the base:
– 1 lb ground beef (80/20 blend works well)
– 1 small yellow onion, finely chopped (about 1 cup)
– 2 cloves garlic, minced
– 1 tbsp olive oil
For the rice mixture:
– 1 (5.4 oz) package Knorr Spanish Rice mix
– 1 (15 oz) can whole kernel corn, drained
– 2 cups water
– 1 (14.5 oz) can diced tomatoes, undrained
Instructions
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add the ground beef to the skillet and cook, breaking it up with a spatula, until no pink remains, about 5-7 minutes. Tip: Don’t overcrowd the pan—cook in batches if needed for better browning.
3. Stir in the chopped onion and minced garlic, cooking until the onion is translucent and fragrant, about 3-4 minutes.
4. Pour in the undrained diced tomatoes, drained corn, Knorr Spanish Rice mix, and water, stirring to combine everything evenly.
5. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a tight-fitting lid. Tip: A tight lid helps trap steam for perfectly cooked rice.
6. Simmer for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid stirring during this time to prevent the rice from becoming mushy.
7. Remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld. Tip: This resting time helps the rice firm up slightly for a better texture.
8. Fluff the rice gently with a fork before serving.
Keep it simple and serve this dish straight from the skillet for a rustic feel—the rice is tender with a slight bite, while the corn adds pops of sweetness against the savory beef. It’s fantastic topped with a dollop of sour cream or a sprinkle of fresh cilantro for a bright finish.
One-Pot Knorr Spanish Rice with Sausage
Ugh, you know those nights when you want something hearty and flavorful without a sink full of dishes? This one-pot Spanish rice with sausage is your answer—it’s cozy, packed with savory goodness, and comes together with minimal fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– For browning: 1 tablespoon olive oil, 1 pound smoked sausage (sliced into rounds)
– For the base: 1 small yellow onion (diced), 1 green bell pepper (diced), 2 cloves garlic (minced)
– For cooking: 1 cup long-grain white rice, 1 packet (5.4 ounces) Knorr® Spanish Rice side dish mix, 2 cups chicken broth
– For finishing: 1 can (14.5 ounces) diced tomatoes (undrained), ½ cup frozen peas, ¼ cup chopped fresh cilantro
Instructions
1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat.
2. Add 1 pound sliced smoked sausage and cook for 5–7 minutes, stirring occasionally, until browned on both sides. Tip: Don’t overcrowd the pot—work in batches if needed for even browning.
3. Remove the sausage with a slotted spoon and set it aside on a plate.
4. In the same pot, add the diced onion and green bell pepper. Cook for 4–5 minutes, stirring often, until softened.
5. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
6. Add 1 cup long-grain white rice and the packet of Knorr® Spanish Rice mix. Stir constantly for 2 minutes to toast the rice lightly.
7. Pour in 2 cups chicken broth and the undrained can of diced tomatoes. Tip: Scrape up any browned bits from the bottom of the pot for extra flavor.
8. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 15 minutes.
9. Stir in the browned sausage and ½ cup frozen peas. Cover and cook for 5 more minutes. Tip: Check that the rice is tender and has absorbed most of the liquid—if it’s still too wet, cook uncovered for an extra 2–3 minutes.
10. Remove from heat and stir in ¼ cup chopped fresh cilantro.
Lively and satisfying, this dish has a fluffy rice texture with juicy tomatoes and smoky sausage in every bite. Serve it straight from the pot with a sprinkle of extra cilantro or a dollop of sour cream for a creamy contrast.
Knorr Spanish Rice with Roasted Vegetables
Dinner just got a whole lot easier with this one-pan wonder. You get that classic Spanish rice flavor from Knorr’s mix, plus a colorful medley of roasted veggies that makes it feel fresh and homemade. It’s the kind of meal that comes together fast but tastes like you put in way more effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Rice
– 1 (5.4 oz) package Knorr® Fiesta Sides™ – Spanish Rice
– 2 cups water
– 1 tbsp olive oil
For the Roasted Vegetables
– 1 medium zucchini, cut into 1-inch chunks
– 1 medium yellow squash, cut into 1-inch chunks
– 1 red bell pepper, cut into 1-inch pieces
– 1 small red onion, cut into 1-inch wedges
– 2 tbsp olive oil
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Place the zucchini, yellow squash, red bell pepper, and red onion on the prepared baking sheet.
3. Drizzle the vegetables with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
4. Toss everything with your hands until the vegetables are evenly coated in oil and seasoning.
5. Spread the vegetables in a single layer on the baking sheet. Tip: Avoid crowding the pan so the veggies roast instead of steam.
6. Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and have browned edges.
7. While the vegetables roast, heat 1 tablespoon of olive oil in a medium saucepan over medium-high heat.
8. Add the entire package of Knorr® Fiesta Sides™ – Spanish Rice to the hot oil and cook, stirring constantly, for 1 minute.
9. Pour 2 cups of water into the saucepan and stir to combine. Tip: Use the water measurement exactly for the best rice texture.
10. Bring the mixture to a boil, then immediately reduce the heat to low and cover the saucepan with a tight-fitting lid.
11. Simmer the rice for 7 minutes, without lifting the lid. Tip: Keeping the lid on traps the steam, which is crucial for perfectly cooked rice.
12. After 7 minutes, remove the saucepan from the heat and let it stand, covered, for 2 minutes.
13. Fluff the cooked rice gently with a fork.
14. Fold the roasted vegetables into the hot, fluffed rice until evenly combined.
15. Serve the dish immediately while hot.
Out of the oven and the pot, this dish is a fantastic mix of textures. The rice is fluffy and savory, while the roasted veggies add a sweet, caramelized bite and a pop of color. Try topping it with crumbled queso fresco or serving it alongside grilled chicken for a complete meal.
Knorr Spanish Rice and Bean Burritos
Gotta love a meal that’s both comforting and crazy easy to throw together. These Knorr Spanish Rice and Bean Burritos are exactly that—a hearty, flavorful wrap you can whip up in no time, perfect for busy weeknights or lazy weekends.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– For the filling:
– 1 package (5.4 oz) Knorr® Spanish Rice Sides™
– 1 1/2 cups water
– 1 can (15 oz) black beans, rinsed and drained
– 1/2 cup frozen corn kernels
– 1/2 cup diced red bell pepper
– 1/2 cup shredded cheddar cheese
– For assembly:
– 4 large flour tortillas (10-inch)
– 1/2 cup sour cream
– 1/4 cup chopped fresh cilantro
Instructions
1. In a medium saucepan, combine the Knorr Spanish Rice Sides™ and 1 1/2 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 7 minutes, stirring occasionally to prevent sticking. Tip: Don’t peek too often—keeping the lid on helps the rice cook evenly.
2. Stir in the rinsed black beans, frozen corn, and diced red bell pepper. Cover and continue simmering for 5 more minutes, until the rice is tender and the vegetables are heated through.
3. Remove the saucepan from heat and stir in the shredded cheddar cheese until melted and well combined. Let the mixture cool slightly for 2–3 minutes to make it easier to handle. Tip: Cooling it a bit prevents the tortillas from tearing when you roll them.
4. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, until pliable and lightly toasted. Tip: Warming tortillas makes them more flexible and less likely to crack when folded.
5. Lay a warm tortilla flat on a clean surface. Spoon about 1 cup of the rice and bean mixture onto the center of the tortilla.
6. Top the mixture with 2 tablespoons of sour cream and 1 tablespoon of chopped fresh cilantro.
7. Fold the sides of the tortilla inward over the filling, then roll it up tightly from the bottom to form a burrito. Repeat with the remaining tortillas and filling.
8. Serve immediately, or wrap each burrito in foil to keep warm. Makes 4 burritos.
Mmm, these burritos are a total win with their fluffy rice, creamy beans, and a hint of spice from the Knorr mix. The melted cheese adds a gooey richness, while the fresh cilantro brightens it all up. Try serving them with extra sour cream on the side or a quick salsa for dipping—they’re perfect for a cozy dinner or packing up for lunch the next day.
Knorr Spanish Rice with Lime and Cilantro
Sometimes you just need a quick, flavorful side dish that feels special without the fuss. This Knorr Spanish Rice gets a fresh twist with zesty lime and bright cilantro—it’s the kind of easy upgrade that makes weeknight dinners feel a little more exciting.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 25 minutes
Ingredients
For the rice:
– 1 package (5.4 oz) Knorr® Spanish Rice
– 1 ¾ cups water
– 2 tablespoons unsalted butter
For finishing:
– Juice of 1 lime (about 2 tablespoons)
– ¼ cup finely chopped fresh cilantro
Instructions
1. In a medium saucepan, combine the Knorr Spanish Rice, water, and unsalted butter.
2. Bring the mixture to a boil over high heat, stirring once to dissolve the seasoning packet.
3. Once boiling, immediately reduce the heat to low and cover the saucepan tightly with a lid.
4. Simmer the rice for 20 minutes—do not lift the lid during this time to ensure even cooking and prevent steam from escaping.
5. After 20 minutes, remove the saucepan from the heat and let it stand, still covered, for 5 minutes. This allows the rice to finish absorbing any remaining liquid and become fluffy.
6. Uncover the saucepan and fluff the rice gently with a fork to separate the grains.
7. Stir in the fresh lime juice and chopped cilantro until evenly distributed throughout the rice. For the brightest flavor, add the lime juice while the rice is still warm so it absorbs the tangy notes.
Enjoy this rice warm, straight from the pot. It has a tender, slightly sticky texture with savory tomato and spice notes from the Knorr mix, balanced by the fresh, citrusy kick from the lime and herbal cilantro. Try serving it alongside grilled chicken or shrimp, or spoon it into burrito bowls for an easy meal-prep staple.
Knorr Spanish Rice Stuffed Zucchini Boats
Just when you think zucchini can’t get any better, it gets stuffed with a flavorful Spanish rice mix. You’ll love how easy this is to throw together on a busy weeknight. It’s a hearty, satisfying meal that feels fancy without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
- For the zucchini boats:
- 2 medium zucchinis (about 1 lb total)
- 1 tablespoon olive oil
- For the stuffing:
- 1 (5.4 oz) package Knorr® Spanish Rice Sides™
- 1 ¾ cups water
- 1 tablespoon butter
- ½ cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F.
- Cut each zucchini in half lengthwise.
- Use a spoon to scoop out the seeds and some of the flesh, leaving a ¼-inch thick shell to create a “boat.” (Tip: Save the scooped zucchini flesh to add to soups or sauces later.)
- Place the zucchini boats, cut-side up, on a baking sheet.
- Brush the inside of each boat lightly with 1 tablespoon of olive oil.
- Bake the zucchini boats for 15 minutes at 375°F to soften them slightly.
- While the zucchini bakes, prepare the rice stuffing. In a medium saucepan, combine 1 (5.4 oz) package of Knorr® Spanish Rice Sides™, 1 ¾ cups of water, and 1 tablespoon of butter.
- Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and simmer for 7 minutes. (Tip: Don’t peek! Keeping the lid on ensures the rice cooks evenly.)
- Remove the saucepan from the heat and let it stand, covered, for 2 minutes.
- Fluff the cooked rice with a fork.
- Stir ½ cup of shredded cheddar cheese into the hot rice until melted and combined.
- Remove the zucchini boats from the oven after 15 minutes.
- Divide the cheesy Spanish rice mixture evenly among the 4 zucchini boats, packing it in firmly.
- Return the baking sheet to the oven and bake for another 15 minutes at 375°F, or until the zucchini is tender when pierced with a fork and the filling is hot. (Tip: For a golden top, broil for the final 1-2 minutes, watching closely to prevent burning.)
Deliciously tender zucchini cradles a savory, cheesy rice filling with just the right kick from the Spanish seasoning. The texture is wonderfully satisfying—soft zucchini against the fluffy, flavorful rice. Try topping these boats with a dollop of cool sour cream or fresh salsa for a fantastic contrast.
Knorr Spanish Rice with Pineapple and Ham
Bust out your skillet because this one-pan wonder is about to become your new favorite weeknight hero. It’s a sweet, savory, and satisfying meal that comes together with minimal fuss, perfect for when you need something delicious without a ton of effort. You’ll love how the tangy pineapple and smoky ham play off the seasoned rice.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the Base:
– 1 tablespoon olive oil
– 1 cup diced ham (about 8 ounces)
– 1 small yellow onion, diced
– 1 (8-ounce) can crushed pineapple, undrained
For the Rice:
– 1 (5.4-ounce) package Knorr® Spanish Rice Sides™
– 2 cups water
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add 1 cup of diced ham to the hot skillet and cook, stirring occasionally, until it begins to brown lightly, about 3-4 minutes. Tip: Letting the ham get a little crispy adds great texture.
3. Add 1 diced small yellow onion to the skillet with the ham and cook, stirring frequently, until the onion is soft and translucent, about 5 minutes.
4. Pour the entire contents of 1 (8-ounce) can of undrained crushed pineapple into the skillet and stir to combine with the ham and onion.
5. Add 1 package of Knorr® Spanish Rice Sides™ and 2 cups of water to the skillet. Stir everything together until well combined.
6. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the skillet with a tight-fitting lid.
7. Simmer the rice, covered, for 20 minutes. Do not lift the lid during this time. Tip: This allows the rice to steam properly and absorb all the liquid.
8. After 20 minutes, remove the skillet from the heat. Keep it covered and let it stand for 5 minutes. Tip: This resting time is key for the rice to finish absorbing moisture and become perfectly fluffy.
9. Remove the lid and fluff the rice gently with a fork before serving.
Grab a fork and dig into that fluffy, perfectly seasoned rice. The pineapple keeps it wonderfully moist with little bursts of sweetness that balance the savory ham and spices. It’s fantastic on its own, or try stuffing it into warmed tortillas for quick and easy burritos.
Knorr Spanish Rice and Cheese Enchiladas
Wondering what to make for dinner that’s both comforting and easy? You’ve got to try these cheesy enchiladas with a Spanish rice twist—they’re a total crowd-pleaser and come together with minimal fuss. It’s the perfect cozy meal for a busy weeknight.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the filling:
– 1 (5.4 oz) package Knorr® Spanish Rice side dish
– 1 cup water
– 1 (15 oz) can black beans, rinsed and drained
– 1 cup shredded Monterey Jack cheese
– 1 cup shredded cheddar cheese
For the enchiladas:
– 12 (6-inch) corn tortillas
– 1 (10 oz) can red enchilada sauce
– 1 tablespoon vegetable oil
– ½ cup sour cream (for serving)
– ¼ cup chopped fresh cilantro (for serving)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a medium saucepan, combine the Knorr® Spanish Rice and 1 cup water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 7 minutes, or until the water is absorbed and the rice is tender. Tip: Let the rice sit covered for 2 minutes off the heat to fluff up perfectly.
3. In a large bowl, mix the cooked Spanish rice, black beans, Monterey Jack cheese, and ½ cup of the cheddar cheese until well combined.
4. Warm the corn tortillas by heating 1 tablespoon of vegetable oil in a skillet over medium heat for 1 minute, then heating each tortilla for about 10 seconds per side until pliable. Tip: Cover the warmed tortillas with a clean kitchen towel to keep them soft while you work.
5. Spoon about ⅓ cup of the rice and bean mixture onto the center of each tortilla, roll it up tightly, and place it seam-side down in the prepared baking dish.
6. Pour the red enchilada sauce evenly over the rolled enchiladas in the dish, making sure to cover them completely.
7. Sprinkle the remaining ½ cup of cheddar cheese evenly over the top of the enchiladas.
8. Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly and the edges are lightly golden. Tip: For a crispier top, broil for the last 2–3 minutes, watching closely to prevent burning.
9. Let the enchiladas cool for 5 minutes before serving. Top with sour cream and chopped cilantro.
Mouthwatering and hearty, these enchiladas have a satisfying texture with tender tortillas wrapped around a flavorful, cheesy rice filling. The Spanish rice adds a subtle spice that pairs beautifully with the creamy toppings—try serving them with a side of avocado slices or a crisp green salad for a complete meal.
Knorr Spanish Rice with Jalapeños and Cheese
Sometimes you just need a quick, flavorful side dish that feels like a treat. This Spanish rice with jalapeños and cheese comes together fast with a little help from Knorr, and it’s packed with just enough kick and creaminess to make any meal special.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 25 minutes
Ingredients
– For the rice base: 1 (5.4 oz) package Knorr Spanish Rice side dish, 2 cups water, 1 tbsp olive oil
– For the add-ins: 2 jalapeño peppers, 1 cup shredded cheddar cheese
Instructions
1. Finely dice the jalapeño peppers, removing the seeds and ribs for less heat if desired.
2. Heat 1 tbsp olive oil in a medium saucepan over medium-high heat for 1 minute.
3. Add the diced jalapeños to the saucepan and sauté for 2-3 minutes, stirring occasionally, until they soften slightly.
4. Pour in 2 cups water and bring to a rolling boil, which should take about 3-4 minutes.
5. Stir in the entire package of Knorr Spanish Rice, ensuring the seasoning mixes in.
6. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 20 minutes without stirring—this helps the rice absorb the liquid evenly.
7. After 20 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes to finish steaming.
8. Fluff the rice gently with a fork to separate the grains.
9. Sprinkle 1 cup shredded cheddar cheese evenly over the hot rice and let it melt for 1-2 minutes before stirring it in.
Warm and comforting, this dish has a fluffy texture with tender rice, a subtle smoky spice from the jalapeños, and a gooey cheese pull that makes it irresistible. Try serving it alongside grilled chicken or stuffing it into burritos for a fun twist.
Knorr Spanish Rice and Chicken Fajita Bowl
Okay, here’s a super easy, one-pan dinner that comes together in no time. On busy weeknights, you just want something flavorful and satisfying without a ton of cleanup, right? This Knorr Spanish Rice and Chicken Fajita Bowl totally fits the bill.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the Chicken & Veggies:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch strips
– 1 tbsp olive oil
– 1 large green bell pepper, thinly sliced
– 1 large red bell pepper, thinly sliced
– 1 medium yellow onion, thinly sliced
For the Rice:
– 1 (5.4 oz) package Knorr® Fiesta Sides™ – Spanish Rice
– 2 cups water
– 1 (14.5 oz) can diced tomatoes, undrained
Instructions
1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the sliced chicken strips to the hot skillet in a single layer. Tip: Don’t crowd the pan, or the chicken will steam instead of sear.
3. Cook the chicken for 5-7 minutes, stirring occasionally, until it is no longer pink and the exterior is lightly browned.
4. Transfer the cooked chicken to a clean plate and set it aside.
5. In the same skillet, add the sliced bell peppers and onion.
6. Cook the vegetables for 5-6 minutes, stirring frequently, until they are softened and have some charred spots.
7. Push the cooked vegetables to the sides of the skillet.
8. Pour the 2 cups of water and the entire can of undrained diced tomatoes into the center of the skillet.
9. Bring the liquid to a boil over high heat.
10. Stir in the entire package of Knorr Spanish Rice seasoning and rice.
11. Reduce the heat to low and cover the skillet with a tight-fitting lid.
12. Simmer the rice mixture for 7 minutes, without stirring. Tip: Keeping the lid on is crucial for the rice to absorb all the liquid properly.
13. Remove the lid and gently fluff the rice with a fork.
14. Stir the cooked chicken back into the skillet with the rice and vegetables.
15. Cover the skillet again, remove it from the heat, and let it stand for 5 minutes. Tip: This resting time allows the flavors to meld and the rice to finish steaming to a perfect texture.
16. Serve the mixture hot from the skillet.
So, what you get is a hearty bowl with tender, seasoned chicken and soft, flavorful rice packed with bits of tomato and sweet peppers. Seriously, the Knorr seasoning does all the heavy lifting, giving it that classic Spanish rice flavor with zero fuss. It’s fantastic on its own, or you can top it with a dollop of sour cream, some shredded cheese, and a squeeze of fresh lime for a full fiesta experience.
Summary
Overall, these 18 Knorr Spanish rice recipes offer delicious, easy solutions for any meal. We hope you find a new favorite to try in your kitchen! Share which recipe you loved in the comments below, and don’t forget to pin this roundup on Pinterest to save these ideas for later. Happy cooking!