New Orleans-style Chicken, Beans & Rice is the kind of comfort food that wraps you in warmth and flavor. Tender chicken, creamy red beans, and perfectly cooked rice come together with smoky spices and a touch of heat to create a soulful, satisfying dish. It’s not just a meal—it’s a tradition rooted in love and community.
This recipe hits the sweet spot between hearty and wholesome. Red beans, rich in plant-based protein and fiber, make it nourishing, while Andouille sausage and Creole seasoning add smoky depth and bold flavor.
The secret? A slow simmer for the beans, a time-honored Louisiana technique that delivers a creamy, velvety texture.
Perfect for family dinners or weekly meal prep, this dish only gets better the next day. Customize it your way—turn up the heat, add veggies, or serve it with cornbread. Try it and make it your own!
What I Didn’t Expect About This Recipe
- How forgiving it is. Even if you’re new to cooking beans from scratch, the slow simmer method practically guarantees a perfect outcome.
- Its versatility. I’ve swapped the sausage for smoked turkey or left it out entirely for a vegetarian version—it’s always a hit.
- The depth of flavor. Letting the beans simmer with a hambone or smoked turkey neck elevates the dish to restaurant-level perfection.
- Meal prep champion. This recipe freezes beautifully, making it a lifesaver for busy weeks.
- It’s kid-approved. Despite the spices, my little ones adore it (and I love sneaking in extra nutrients with diced veggies).
New Orleans Style Chicken, Beans & Rice Recipe
Equipment
- Cast Iron Skillet
- Cutting Board
- Wooden Spoon
- Measuring Cups
- Colander
- Ladle
Ingredients
- 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- ounce boneless skinless chicken breasts thawed or fresh
Instructions
- Preheat your oven to 350°F and spray a 2-quart rectangular baking dish with non-stick cooking spray.
- Spread the seasoning packet in the bottom of the pan, breaking up any lumps with a spoon. Add black beans and rice, then mix well.
- Pour in the canned tomatoes and water, stirring everything together until fully combined.
- Place the chicken breast halves on top of the bean and rice mixture and cover the dish tightly with aluminum foil.
- Bake for 1 hour, checking at the 45-minute mark. If the edges look dry, remove from the oven earlier.
- Serve hot with a fresh green salad and warm bread on the side.
