Tex Mex Black Eyed Pea Casserole (Printable)

Hearty Southwest casserole with black-eyed peas, bacon, spinach, and cheese over rice

# Components:

→ Meats

01 - 6 slices bacon, chopped

→ Grains

02 - 1 cup long-grain white rice, uncooked

→ Vegetables & Legumes

03 - 1 (15 oz) can black-eyed peas, drained and rinsed
04 - 2 cups fresh spinach, roughly chopped
05 - 1 (10 oz) can Rotel tomatoes with green chilies, undrained
06 - 1 small yellow onion, diced
07 - 2 cloves garlic, minced

→ Dairy

08 - 2 cups shredded sharp cheddar cheese, divided

→ Liquids & Seasonings

09 - 2 cups low-sodium chicken broth
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - Salt and pepper, to taste
14 - 1 tablespoon olive oil

# Method:

01 - Heat oven to 375°F (190°C).
02 - In a large skillet over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside.
03 - Drain excess bacon fat, leaving about 1 tablespoon in the pan. Add olive oil if needed. Sauté the onion until translucent, about 3 minutes. Add garlic and cook for 1 minute more.
04 - Stir in the rice, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
05 - Add the Rotel tomatoes with juices, chicken broth, black-eyed peas, spinach, and cooked bacon. Season with salt and pepper. Mix well and bring to a simmer.
06 - Transfer the mixture to a lightly greased 9x13-inch casserole dish.
07 - Cover tightly with foil and bake for 25 minutes.
08 - Remove foil, stir gently, and sprinkle 1 1/2 cups cheddar cheese over the top.
09 - Bake uncovered for another 10-15 minutes, or until the rice is tender and the cheese is melted and bubbly.
10 - Let rest for 5 minutes before serving. Garnish with remaining cheddar cheese, if desired.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • One dish feeds a crowd and actually improves when you make it for people you care about.
  • The smoky-spiced flavor profile hits that sweet spot between Southwestern bold and pure comfort food.
02 -
  • Do not skip draining and rinsing the canned black-eyed peas—excess liquid throws off the rice-to-liquid ratio and you'll end up with mushiness.
  • If your oven runs hot or cool, check the rice at the 20-minute mark under foil because ovens vary wildly, and undercooked grains are worse than slightly soft spinach.
03 -
  • Shred your own cheese from a block instead of using pre-shredded—it melts into actual creaminess rather than a grainy layer.
  • If the top isn't browning enough by minute 12, slide it under the broiler for 60 seconds, but watch it like a hawk because cheese turns from golden to burnt in a heartbeat.
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