Tex Mex Black Eyed Pea Casserole (Print Version)

Hearty Southwestern bake with black-eyed peas, bacon, spinach, tomatoes, rice, and cheddar cheese.

# 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 Steps:

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, 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 1.5 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 actually tastes like you spent hours cooking, but you'll have dinner ready in an hour flat.
  • The bacon and smoky spices create this savory depth that makes people ask if you added something mysterious (you didn't, but let them wonder).
  • One dish, minimal cleanup, and somehow it feeds a family of six with leftovers.
02 -
  • Don't skip rinsing the canned peas—excess starch will make the whole dish gluey instead of light.
  • If your rice still seems crunchy after the foil comes off, add another 5 minutes of baking rather than panicking; every oven runs hot or cool differently.
03 -
  • Cook your bacon the morning of and store it covered in the fridge—it's one less pan when you're ready to assemble.
  • If you're worried about the rice cooking unevenly, add the broth slightly warmed from the kettle so the casserole stays at a consistent temperature.
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