This one-pot dish combines Knorr Spanish rice with two types of beans for a hearty, flavorful chili that’s perfect for busy weeknights. I developed this recipe after testing multiple variations to find the right balance of spices and texture.
The beauty of this method is its simplicity—just brown the meat, stir in the rice, beans, and seasoning, then let it simmer. The Spanish rice absorbs the rich broth, creating a thick, satisfying base without extra steps.
You’ll end up with a chili that’s packed with smoky, savory depth and a slight kick of heat. The beans add protein and fiber, making it a complete meal in one pot.
Ready in under 40 minutes, this is comfort food that doesn’t require constant attention.
Ingredients for Knorr Spanish Rice 2 Bean Chili
Lean beef, two beans, and Spanish rice make this one-pot chili simple and satisfying.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 lb | Lean or regular, browned well |
| Knorr Spanish Rice 🍚 | 1 package | 5.4 oz size standard |
| Black Beans 🫘 | 1 can | 15 oz can, drained and rinsed |
| Kidney Beans 🫘 | 1 can | 15 oz can, drained and rinsed |
| Diced Tomatoes 🍅 | 1 can | 14.5 oz can, undrained |
| Tomato Sauce 🍅 | 1 can | 8 oz can for consistency |
| Beef Broth 🥣 | 2 cups | Low-sodium preferred |
| Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for full flavor |
| Chili Powder 🌶️ | 1 tbsp | Mild or hot variety |
| Ground Cumin 🌿 | 1 tsp | Freshly toasted if possible |
| Smoked Paprika 🌶️ | 1 tsp | Adds essential smoky depth |
| Salt 🧂 | 1 tsp | Adjust to taste later |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
The Knorr Spanish rice is key here—most grocery stores carry it in the rice aisle. Look for the 5.4 oz package size. For the beef, 80/20 ground chuck gives the best flavor and texture. I pick mine up from Whole Foods when I want grass-fed, but any supermarket works. The onion and garlic should be fresh, not pre-cut, for the best aroma.
Need to swap the beef? Ground turkey or plant-based crumbles work well—just drain excess fat if using turkey. No Spanish rice? Long-grain white rice at a 1:1 ratio gets close. Canned beans can be any variety you like (pinto, red kidney), but keep the two-can total. Low on spices? Taco seasoning can replace the chili powder, cumin, and paprika in a pinch.
This chili reheats like a dream—flavors deepen overnight. Keeps 4-5 days in the fridge, freezes for 3 months. Portion into containers for easy lunches. The rice thickens as it sits, so add a splash of broth when reheating.
Why You’ll Love This Recipe
- I’ll be real: I keep the ingredients stocked because it’s my go-to when the fridge looks sad. Canned beans and rice mix save the day every time.
- One Pot Wonder: I dump everything in—ground beef, Knorr rice, both beans, and tomatoes—and let it simmer. No extra pots, no fuss.
- Smoky Depth: The Spanish rice mix adds that perfect paprika kick, and the beef soaks it all up. Honestly, it tastes like it cooked all day.
- Feeds a Crowd: Between us, this makes enough for dinner, lunch leftovers, and a sneaky midnight snack. My family of four gets two full meals out of it.
Step-by-Step Instructions for Knorr Spanish Rice 2 Bean Chili
This one-pot method keeps cleanup simple while building deep, layered flavors in every bite.
Step 1: Brown the Ground Beef with Aromatics
Heat a large pot or Dutch oven over medium-high heat. Add the 1 lb Ground Beef and cook, breaking it apart with a wooden spoon, for 5-7 minutes until browned and crumbly.
Drain excess fat if needed, then add the 1 whole Onion (finely diced) and 3 cloves Garlic Cloves (minced). Sauté for 2-3 minutes until the onion softens and becomes translucent. This builds the flavor foundation for the entire dish.
Step 2: Add Spices and Rice for Toasting
Stir in the 1 tbsp Chili Powder, 1 tsp Ground Cumin, 1 tsp Smoked Paprika, 1 tsp Salt, and 0.5 tsp Black Pepper. Cook for 1 minute to toast the spices, which deepens their aroma and prevents a raw taste.
Next, add the 1 package Knorr Spanish Rice and stir to coat it in the spices and fat. Toast for 2 minutes until the rice becomes slightly golden—this step enhances the nutty flavor of the rice and prevents it from turning mushy.
Step 3: Incorporate Canned Goods and Broth
Pour in the 1 can Diced Tomatoes (undrained), 1 can Tomato Sauce, 1 can Black Beans (drained and rinsed), and 1 can Kidney Beans (drained and rinsed). Stir well to combine all the ingredients evenly.
Add the 2 cups Beef Broth and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 20-25 minutes until the rice is tender and the liquid is mostly absorbed.
Step 4: Finish and Rest Before Serving
Remove the pot from heat and let it sit covered for 5-10 minutes. This resting period allows the rice to fully absorb the remaining liquid and the flavors to meld together.
Give it a final stir before serving. The chili should have a thick, hearty consistency with the rice fully cooked and the beans tender. Taste and adjust seasoning with additional salt if needed, though the Knorr rice mix is already seasoned.
Pro Tips For Making Knorr Spanish Rice 2 Bean Chili
- Brown the Beef Well: Cook the ground beef until deeply browned, not just gray—this builds flavor that carries through the entire chili. I learned this the hard way after making bland batches for years.
- Rinse the Beans: Drain and rinse both the black beans and kidney beans to remove excess starch. It prevents a gummy texture and keeps the chili from looking murky.
- Skip Pre-Cooking Rice: Add the Knorr Spanish Rice mix directly to the pot with the other ingredients—it absorbs the broth and spices perfectly without turning mushy.
- Simmer 20 Minutes: After everything’s in the pot, let it simmer uncovered for a full 20 minutes so the rice fully cooks and the flavors meld. Sounds long, but it’s non-negotiable.
Best Sauces and Condiments for These Flavors
Cheesy Toppings
Shredded cheddar or Monterey Jack cheese melts beautifully over the hot chili. I use about ½ cup per bowl for that perfect gooey texture. A sprinkle of cotija cheese adds a salty, crumbly contrast that I love. 💛
Fresh and Zesty
Diced red onions and fresh cilantro add brightness to each bite. I keep a small bowl of each on the table for customization. A squeeze of lime juice just before eating lifts all the flavors.
Creamy Additions
Sour cream or Greek yogurt cools the heat and adds richness. I dollop about 2 tbsp on top and let it melt slightly. For extra flair, mix in a pinch of chili powder or smoked paprika.
Crunchy Elements
Tortilla chips crushed on top give a satisfying texture contrast. I also love pickled jalapeños for a tangy kick—about 1 tbsp per serving does the trick. These additions make each bite more exciting. ✨
Hot Sauce Boost
Keep hot sauce on hand for those who want extra heat. I recommend Cholula or Tapatío for their balanced flavors. A few shakes bring out the smoky notes in the chili.
Nutrition Facts
Frequently Asked Questions
Can I make this vegetarian?
Yes! Swap the beef for 1 lb plant-based crumbles or extra beans. Use vegetable broth instead of beef broth. The Knorr rice adds plenty of flavor on its own.
How do I prevent the rice from getting mushy?
Avoid stirring too much during simmering. Toast the rice with spices first, then add liquids. Cook for exactly 20-25 minutes at medium-low heat for perfect texture.
Can I use different beans?
Pinto, cannellini, or red beans work well. Stick to 2 cans total for the right consistency. Drain and rinse all beans to prevent a starchy texture.
How long will leftovers keep?
Store in an airtight container in the fridge for 4-5 days or freeze for up to 3 months. The rice thickens as it sits, so add broth when reheating.
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