Save A friend from San Antonio brought this casserole to a potluck during one of those chaotic summer cookouts where half the dishes arrived lukewarm and nobody remembered who signed up for what. She set it down on the table, and I watched people come back for thirds before the main course even finished cooking. What caught me off guard wasn't just how good it tasted—smoky bacon mingling with that distinctive Rotel tang—but how it somehow felt both fancy enough for company and humble enough for a Tuesday night in the kitchen.
I made this for my mom's book club last fall when she casually mentioned that nobody had stepped up to bring the main dish. I remember standing in her kitchen at midnight, listening to her read aloud from whatever mystery novel they were discussing that month, while the oven ticked and hummed. When everyone arrived the next day and dug in without hesitation, she caught my eye across the table and smiled like I'd just done something far more meaningful than throw rice and cheddar into a casserole dish.
Ingredients
- Bacon, chopped: Six slices isn't a lot, but when you cook it until it's properly crisp and then crumble it, the smokiness reaches every corner of the dish in a way that feels intentional, not accidental.
- Long-grain white rice, uncooked: The uncooked rice absorbs all that broth and becomes tender without turning mushy—trust that the liquid ratio works, even though it looks loose before baking.
- Black-eyed peas, canned: Draining and rinsing them removes excess sodium and starch, so they stay distinct rather than disappearing into a murky mass.
- Fresh spinach, roughly chopped: The heat wilts it down completely, so don't be alarmed by how much you're adding to the skillet—it looks like too much right up until it isn't.
- Rotel tomatoes with green chilies: This ingredient is the backbone; that particular brand carries a flavor you can't replicate by chopping fresh tomatoes and cilantro, so don't skip it or substitute.
- Yellow onion, diced: One small onion softens into sweetness without overpowering, and the translucent stage happens faster than you'd expect—watch it closely around the three-minute mark.
- Garlic, minced: Two cloves feels conservative, but they release their aroma quickly and their job is to whisper, not shout.
- Sharp cheddar cheese, shredded: Dividing it allows you to layer the flavors—some melts into the hot mixture, and the final handful on top gets those golden, crispy edges that make people ask for the recipe.
- Low-sodium chicken broth: The saltiness of bacon and cheese can creep up fast, so the low-sodium version gives you control over the final seasoning.
- Chili powder, ground cumin, and smoked paprika: This trio toasts together for one minute, which sounds quick but is essential—it wakes up the spices so they don't taste dusty or flat.
- Olive oil: A tablespoon bridges the gap if you drain too much bacon fat, keeping the sauté smooth without making the dish feel greasy.
Instructions
- Crisp up the bacon:
- Cook six chopped slices in a large skillet over medium heat until they're properly crispy and browned at the edges. Remove them with a slotted spoon and set on a paper towel—they'll firm up as they cool, and you want that texture throughout.
- Build your aromatic base:
- Drain most of the bacon fat, leaving about a tablespoon for flavor, then add olive oil if the pan feels dry. Sauté the diced onion until it turns translucent and soft, which takes around three minutes and smells almost sweet.
- Welcome the garlic:
- Add minced garlic and let it cook for one minute more—you'll smell when it's ready, that pungent aroma becoming mellow and warm.
- Toast your spice blend:
- Stir in the uncooked rice along with chili powder, cumin, and smoked paprika, cooking for one minute until the whole thing smells like a Tex-Mex kitchen. This quick toast prevents the spices from tasting raw or one-dimensional.
- Combine everything for the simmer:
- Add the Rotel tomatoes with their liquid, the chicken broth, the drained black-eyed peas, the chopped spinach, and the reserved bacon. Season generously with salt and pepper, stir well, and let it bubble gently for a minute or two so the flavors start to talk to each other.
- Transfer to the casserole:
- Pour the entire mixture into a lightly greased 9x13-inch casserole dish, spreading it as evenly as you can. This is your moment to check the seasoning if you want—taste a spoonful of the liquid and adjust.
- First bake with foil:
- Cover the dish tightly with aluminum foil and slide it into a 375°F oven for 25 minutes. The foil traps steam and helps the rice cook through without the top drying out.
- Reveal and cheese:
- Remove the foil carefully—steam is hot—and give the casserole a gentle stir to redistribute the rice that may have settled. Sprinkle 1 1/2 cups of sharp cheddar evenly over the top, covering as much surface area as you can.
- Final bake until bubbly:
- Bake uncovered for another 10 to 15 minutes, watching for the cheese to melt completely and the edges to bubble slightly—that's when you know the rice underneath is tender. If the cheese seems to be browning too fast, you can cover it loosely with foil for the last few minutes.
- Rest before serving:
- Let the casserole sit for five minutes out of the oven—this sounds short but it firms things up so you get clean, neat servings instead of a tumbled mess. Garnish with the remaining cheddar if you're feeling generous.
Save The first time someone told me this casserole reminded them of home, I realized it's the kind of dish that becomes a shorthand for comfort without needing any fanfare or explanation. It sits on the table and feeds people, and somehow that's enough.
Why This Casserole Works
There's a reason this dish shows up at potlucks and family dinners: it's not pretentious, but it doesn't taste rushed either. The magic happens in layers—the bacon provides umami, the Rotel brings heat and acidity, the spinach adds an earthy note that keeps the whole thing from tasting one-dimensional, and the cheddar melts into everything while also forming little golden pools on top. When you spoon it onto a plate, you get rice, beans, greens, cheese, and meat all at once, which means nobody has to pick around things they don't like.
Timing and Flexibility
This recipe moves quickly—twenty minutes of prep and forty minutes in the oven means you can have dinner on the table in under an hour, which matters on nights when people are hungry and tired. If you want to make it ahead, you can assemble everything through the first bake, refrigerate it, and then add the cheese and finish baking the next day (you might need five extra minutes since it'll be cold). Brown rice works too, though you'll need to add another 15 to 20 minutes of baking time and watch the liquid level—it absorbs more slowly than white rice and needs that extra time to turn tender.
Custom Additions and Swaps
I've seen people doctor this casserole in ways that all seem to work—more heat lovers add sliced jalapeños or swap regular Rotel for the spicy version, while others use turkey bacon or skip the meat entirely and go vegetarian with vegetable broth instead. The framework is solid enough that small changes don't break it. Some friends top their servings with sour cream or sliced avocado, others scatter cilantro over the top like it's a final signature, and all of those approaches feel natural rather than forced.
- For extra heat without changing the whole recipe, layer in some pickled jalapeños after you remove the foil and before you add the cheese.
- If you're making this for someone vegetarian, substitute vegetable broth and omit the bacon, or use a hearty smoked paprika to keep that savory depth.
- Leftover casserole reheats beautifully in a 325°F oven covered with foil for about 15 minutes—the cheese won't break and the rice stays tender.
Save This casserole asks very little and gives back generously—it's the kind of dish that makes your kitchen smell like home cooking and lands on tables where people actually want to eat it. Make it once and you'll understand why it keeps showing up.
Recipe Questions & Answers
- → Can I make this casserole ahead of time?
Yes, assemble the dish up to 24 hours in advance and refrigerate. Bake covered for an additional 10-15 minutes since it will be cold.
- → Is this suitable for freezing?
Absolutely. Wrap the cooled, baked casserole tightly and freeze for up to 3 months. Thaw overnight and reheat at 350°F until warmed through.
- → What can I substitute for black-eyed peas?
Black beans, pinto beans, or kidney beans work beautifully in this dish while maintaining the Southwestern profile and heartiness.
- → How do I make this vegetarian?
Omit the bacon and use vegetable broth instead of chicken broth. Consider adding a diced bell pepper or extra spices for depth of flavor.
- → Why is my rice still hard after baking?
If using brown rice, extend baking time by 15-20 minutes and add 1/4 cup more liquid. Also ensure your dish is covered tightly to trap steam.
- → Can I use fresh tomatoes instead of Rotel?
Yes, use 2 cups diced fresh tomatoes with a 4-ounce can of diced green chilies. Add a splash of extra broth to compensate for less liquid.