An image showcasing the New Orleans Black Beans and Rice Chicken

New Orleans Black Beans & Rice with Chicken

To download a Spanish translation of this recipe click here.
Course: Entrée
Cuisine: Regional American
Bean type: Black Bean
Collection: 5 Ingredients or Less, Slow Cooker
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 390kcal
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  • 1 7-ounce box Zatarain's New Orleans Style Black Beans and Rice
  • 1 14.5-ounce can diced tomatoes with garlic and onion
  • cups tap water
  • 4 6-ounce boneless, skinless chicken breasts thawed or fresh


Oven Method

  • Preheat oven to 350º F.
  • Spray a 2-quart rectangular glass pan (1 ½ - 2" sides) with non-stick cooking spray.
  • 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.
  • Add canned tomatoes and water. Stir thoroughly.
  • Place the chicken breast halves on top of the black bean and rice mixture. Cover with aluminum foil.
  • Bake 1 hour. Check mixture at 45 minutes, if beans and rice are getting dry on the edges, remove from oven.
  • Serve hot with a green salad and bread.

Alternate Slow Cooker Method

  • Combine ingredients in a slow cooker as directed above in steps 3, 4, 5 and 6.
  • Cover with lid, turn to low, and cook 4 to 8 hours.
  • 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.


Serving: 1g | Calories: 390kcal | Carbohydrates: 38g | Protein: 46g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 125mg | Sodium: 445mg | Potassium: 1140mg | Fiber: 5g | Sugar: 5g | Calcium: 80mg | Iron: 2.9mg