Tex Mex Black Eyed Pea Casserole (Printable)

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

# What You'll 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

# Directions:

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, 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 comes together in about an hour and tastes like you spent all day fussing over it.
  • The spinach hides beautifully while the black-eyed peas add substance without any fuss.
  • One pan means minimal cleanup, but maximum flavor and that melted cheese moment everyone remembers.
02 -
  • Don't skip draining and rinsing the canned black-eyed peas because the canning liquid can make the whole dish too salty and mushy.
  • If your rice still looks crunchy when you take the foil off, you might need to add a splash more broth before the final uncovered bake, and always check that your oven runs at true temperature because timing varies wildly otherwise.
03 -
  • Always taste and adjust seasoning right before the second bake because salt preferences vary and it's your last chance to add more without it being crunchy.
  • If you're feeding vegetarians or anyone avoiding pork, omit the bacon entirely and use vegetable broth instead—the dish loses nothing because the Rotel and spices carry all the flavor you need.
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