Pin My cousin brought this casserole to a backyard gathering on a sweltering July afternoon, and I watched people go back for thirds despite the heat. There was something about the smoky bacon mingling with those spicy Rotel tomatoes that made everyone forget they were sweating through their shirts. She casually mentioned it came together in under an hour, which seemed impossible given how complex it tasted. When she finally handed me the recipe scrawled on the back of a grocery receipt, I realized this Tex-Mex creation was about to become my go-to dish for feeding a crowd without breaking a sweat.
The first time I made this for my book club, I was nervous about serving something so casual to people who could be food snobs. But as soon as they tasted it, the conversation shifted from critiquing the latest novels to asking for the recipe and fighting over the last cheesy bite. One friend actually said it reminded her of Texas summers spent at her grandmother's table, and suddenly this dish became something more meaningful than just dinner. That's when I knew this casserole had staying power.
Ingredients
- Bacon: Six slices chopped into bite-sized pieces create crispy pockets throughout—cook it until it's really golden because it mellows into the dish rather than staying chewy.
- Long-grain white rice: One cup uncooked absorbs all those flavors without turning mushy, which is the whole point of baking it in the casserole.
- Black-eyed peas: A 15-ounce can (drained and rinsed) adds earthiness and protein that makes this feel substantial without being heavy.
- Fresh spinach: Two cups roughly chopped wilts completely, adding nutrition you won't even notice you're eating.
- Rotel tomatoes with green chilies: One 10-ounce can undrained brings that specific southwestern kick—the juice is liquid gold here, so don't drain it.
- Yellow onion: One small onion diced creates sweetness as it softens, balancing the spice beautifully.
- Garlic: Two cloves minced add depth that makes people ask what secret ingredient you used.
- Sharp cheddar cheese: Two cups shredded and divided (you'll use some mid-bake, some on top) creates layers of cheesy richness.
- Low-sodium chicken broth: Two cups provides the liquid that cooks the rice perfectly and carries all the flavors.
- Chili powder, ground cumin, and smoked paprika: One teaspoon, half teaspoon, and half teaspoon respectively build a flavor profile that tastes way more complex than it is.
- Salt and pepper: To taste because broth varies and you're the boss of your own seasoning.
- Olive oil: One tablespoon helps if your bacon doesn't render enough fat, preventing anything from sticking.
Instructions
- Heat your oven and prep the bacon:
- Set your oven to 375°F while you chop six slices of bacon into bite-sized pieces and toss them into a large skillet over medium heat. Listen for that sizzle—it's the sound of everything about to get delicious.
- Crisp the bacon until it's golden:
- Let it cook until the edges curl and the pieces are genuinely crispy, which takes about five to seven minutes depending on your heat. Using a slotted spoon, fish out the bacon and set it on a paper towel, leaving about a tablespoon of fat in the pan.
- Sauté your aromatics:
- Add your diced onion to that bacon-infused fat (or add a tablespoon of olive oil if needed) and cook until it turns translucent and soft, roughly three minutes. Toss in your minced garlic and let it warm through for one minute—you'll smell when it's ready.
- Toast the rice with spices:
- Stir in your uncooked rice, chili powder, cumin, and smoked paprika and let everything cook together for about one minute until the spices become fragrant and the rice starts to toast slightly. This step matters because it awakens those spices and prevents the rice from tasting bland.
- Build your casserole mixture:
- Pour in the Rotel tomatoes with their juice, the chicken broth, drained black-eyed peas, roughly chopped spinach, and that crispy bacon you set aside. Stir well, season with salt and pepper, and let everything come to a simmer on the stove for just a minute.
- Move to the casserole dish:
- Transfer everything to a lightly greased 9x13-inch casserole dish, making sure the liquid is evenly distributed and nothing's clumped at the bottom. This is easier than it sounds and takes about two minutes.
- First bake covered:
- Cover the dish tightly with foil and slide it into your 375°F oven for twenty-five minutes, which gives the rice time to absorb liquid and soften without the top drying out. You can open the oven and peek after about twenty minutes if you're curious, but don't stress.
- Add the cheese and finish:
- Remove the foil, give everything a gentle stir to redistribute, then sprinkle one and a half cups of shredded sharp cheddar across the top. Return it uncovered to the oven for ten to fifteen minutes until the rice is tender when you taste a grain and the cheese is melted and bubbly on top.
- Rest before serving:
- Pull it out and let it sit for five minutes—I know that's hard when it smells this good, but it helps everything set. Garnish with the remaining half cup of cheese if you're feeling generous, or don't, because honestly it's already perfect.
Pin There's something deeply satisfying about pulling a bubbling casserole from the oven and knowing that everyone at your table is about to have a really good time. This dish taught me that comfort food doesn't need a complicated backstory or fancy plating—it just needs to taste like someone cared about feeding you well.
Why This Works as a Weeknight Dinner
The beauty of this casserole is that everything except the bacon can be prepped the night before, which means on a hectic Wednesday you're really just doing twenty minutes of active cooking and then the oven takes over. I've made this on nights when I had three competing priorities and a headache, and it still came out restaurant-quality. It's the kind of dish that grows more impressive as you tell people how little effort it took, which feels like cheating in the best way possible.
The Spice Balance That Changed Everything
When I first made this, I doubled the spices thinking more would mean more flavor, and I ended up with something that tasted like I'd accidentally opened a spice cabinet over it. The next time I stuck to the exact measurements and realized the magic was in the restraint—the chili powder, cumin, and smoked paprika work together to create depth rather than heat, with the Rotel providing the actual kick. The spices should whisper, not shout, letting the bacon and cheese be the stars.
How to Make It Your Own
This casserole is forgiving enough that you can bend it to your preferences without breaking it, which is why it's stayed in my rotation for so long. I've added diced jalapeños when I'm feeling spicy, swapped in turkey bacon when I'm trying to be healthier, and once threw in a handful of corn because I had it on hand and it was perfect. The foundation is solid enough to support your creativity, which honestly is the mark of a really good recipe.
- Jalapeños, hot sauce, or even a pinch of cayenne pepper can turn up the heat without overwhelming the other flavors.
- Sour cream, fresh cilantro, or sliced avocado on top add brightness right before serving.
- Brown rice works if you extend the baking time by fifteen to twenty minutes and keep an eye on the liquid level.
Pin This casserole has fed my friends, my family, and once an entire neighborhood when a tornado warning kept everyone gathered at my house. It's become the dish I reach for when I want to feel like I'm taking care of people without spending my whole evening in the kitchen.
Recipe Questions
- → Can I make this casserole vegetarian?
Yes, simply omit the bacon and use vegetable broth instead of chicken broth. You may want to add extra spices or a tablespoon of smoked paprika to maintain the smoky flavor profile.
- → Can I use dried black-eyed peas instead of canned?
You'll need to cook dried black-eyed peas first until tender. One 15-ounce can equals about 1.5 to 2 cups of cooked peas. Plan for extra prep time if using dried beans.
- → What can I substitute for Rotel tomatoes?
Use regular diced tomatoes with a 4-ounce can of diced green chilies, or add a cup of salsa. Fresh diced tomatoes with jalapeño slices work well too.
- → Can I assemble this ahead of time?
Yes, assemble through step 5, cover, and refrigerate for up to 24 hours. When ready to bake, add 5-10 minutes to the covered baking time since it will be cold.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover the entire dish with foil and warm in a 350°F oven.
- → Can I freeze this casserole?
Yes, freeze before baking or after completely cooled. Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.