New Orleans Black Beans & Rice with Chicken

An image showcasing the New Orleans Black Beans and Rice Chicken

To download a Spanish translation of this recipe click here.



  • 1 7-ounce box Zatarain’s New Orleans Style Black Beans and Rice
  • 1 14.5-ounce can diced tomatoes with garlic and onion
  • 2½ cups tap water
  • 4 6-oz. boneless, skinless chicken breasts, thawed or fresh

Total Time: 1 hour 10 minutes

Prep Time: 10 minutes
Cooking Time: 1 hour (if using conventional oven), 4-8 hours (if using a slow cooker)

Number of Servings : 4

Serving Size: 1 chicken breast plus approximately 1 cup rice & beans

To download a Spanish translation of this recipe click here.


Oven Method

  1. Preheat oven to 350º F.
  2. Spray a 2-quart rectangular glass pan (1 ½ – 2″ sides) with non-stick cooking spray.
  3. Pour the seasoning packet in the bottom of the pan. Mash out the lumps with a large spoon. Add black beans and rice to the seasoning mix, stir.
  4. Add canned tomatoes and water. Stir thoroughly.
  5. Place the chicken breast halves on top of the black bean and rice mixture. Cover with aluminum foil.
  6. Bake 1 hour. Check mixture at 45 minutes, if beans and rice are getting dry on the edges, remove from oven.
  7. Serve hot with a green salad and bread.

Alternate Slow Cooker Method

  1. Combine ingredients in a slow cooker as directed above in steps 3, 4, 5 and 6.
  2. Cover with lid, turn to low ,and cook 4 to 8 hours.
  3. If 4 hour cooking time is used, test chicken for doneness by piercing thickest part of meat with a sharp fork. If juices run clear, serve. If not, continue cooking.