Tex Mex Black Eyed Pea Casserole (Printer-Friendly)

Hearty Southwest-inspired bake with bacon, black-eyed peas, and cheddar over seasoned rice

# What You Need:

→ Meats

01 - 6 slices bacon, chopped

→ Grains

02 - 1 cup long-grain white rice, uncooked

→ Vegetables & Legumes

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

# How to Cook:

01 - Preheat the 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 1½ 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 -
  • The bacon fat sautéed onions create this almost luxurious base that makes everything else taste more like itself.
  • It comes together in one dish and still manages to feel like you actually cooked something.
  • Leftovers taste better the next day, which is rare and genuinely delightful.
02 -
  • Rotel tomatoes have a particular heat and tang that generic canned tomatoes simply don't deliver—I learned this the hard way by trying to replace them once with fresh tomatoes and cilantro, and the whole dish tasted like something was missing.
  • Undrained Rotel (meaning you use all the liquid in the can) is crucial because that extra moisture keeps the rice from turning into a brick during the covered bake.
03 -
  • Don't skip the one-minute toast of the spices in the rice—it's a tiny thing that prevents that dusty, underwhelming spice flavor and makes the dish taste intentional.
  • If your casserole dish feels crowded after you pour everything in, you've done it right; once it settles during baking, it redistributes perfectly and feeds six generously.
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