Tex Mex Black Eyed Pea Casserole (Print)

Hearty Southwestern casserole with black-eyed peas, bacon, spinach, tomatoes, rice, and cheddar cheese. Perfect family comfort food.

# Ingredients:

→ Meats

01 - 6 slices bacon, chopped

→ Grains

02 - 1 cup long-grain white rice, uncooked

→ Vegetables & Legumes

03 - 1 can (15 ounces) black-eyed peas, drained and rinsed
04 - 2 cups fresh spinach, roughly chopped
05 - 1 can (10 ounces) 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

# Directions:

01 - Preheat the oven to 375°F
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, smoked paprika, and 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 to 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 Tips:

01 -
  • It feels like you spent hours cooking when really you just assembled magic in one pan and let the oven do the work.
  • That crispy bacon-and-cheese combo hits different when it's all bubbling together with tender rice and smoky spices.
02 -
  • Don't skip rinsing the canned black-eyed peas or you'll end up with a sodium bomb that tastes more salty than savory.
  • If your oven runs hot, check the rice at the twenty-minute mark because every oven has its own personality and you want tender rice, not crunchy.
03 -
  • Make it a day ahead and refrigerate (add five extra minutes to the covered bake time since it starts cold), which actually lets the flavors marry even better.
  • Use a 9x13 dish that's slightly shallow rather than deep so the cheese gets more direct heat and browns beautifully on top.
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