Tex Mex Black Eyed Pea (Print Version)

Comforting Tex Mex casserole with black-eyed peas, bacon, spinach, and cheddar over seasoned rice.

# What You'll Need:

→ Meats

01 - 6 slices bacon, chopped

→ Grains

02 - 1 cup long-grain white rice, uncooked

→ Vegetables & Legumes

03 - 1 (15 oz) can black-eyed peas, drained and rinsed
04 - 2 cups fresh spinach, roughly chopped
05 - 1 (10 oz) can 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 tsp chili powder
11 - 1/2 tsp ground cumin
12 - 1/2 tsp smoked paprika
13 - Salt and pepper, to taste
14 - 1 tbsp olive oil

# How to Make It:

01 - Set oven to 375°F (190°C).
02 - Cook chopped bacon in a large skillet over medium heat until crisp, approximately 5-7 minutes. Remove with a slotted spoon and set aside on paper towels.
03 - Drain excess bacon fat, leaving approximately 1 tablespoon in the pan. Add olive oil if needed. Sauté diced onion until translucent, about 3 minutes. Add minced garlic and cook for 1 minute more.
04 - Stir in uncooked rice, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
05 - Add Rotel tomatoes with juices, chicken broth, black-eyed peas, spinach, and cooked bacon. Season with salt and pepper. Mix thoroughly and bring to a simmer.
06 - Pour mixture into a lightly greased 9x13-inch casserole dish.
07 - Cover tightly with aluminum foil and bake for 25 minutes.
08 - Remove foil, stir gently, and sprinkle 1 1/2 cups cheddar cheese evenly over the top.
09 - Bake uncovered for 10-15 minutes until rice is tender and cheese is melted and bubbly.
10 - Let rest for 5 minutes before serving. Garnish with remaining cheddar cheese if desired.

# Additional Tips::

01 -
  • It comes together in under an hour but tastes like you spent the whole afternoon in the kitchen.
  • The casserole works for weeknight dinners, potlucks, and feeding a crowd without breaking a sweat.
  • Bacon and cheese do the heavy lifting flavor-wise, so you get maximum impact with minimal fussing.
02 -
  • Rinsing the canned black-eyed peas makes a noticeable difference in how clean and bright the casserole tastes.
  • Don't skip the five-minute rest at the end—it lets the rice finish absorbing liquid and makes serving cleaner.
  • The spinach wilts down dramatically, so don't be shy about piling it in; you'll barely notice it by the end.
03 -
  • Toast your spices in that hot skillet with the bacon fat—it wakes them up and makes them taste more alive.
  • Taste the liquid before you transfer to the casserole dish; it should taste slightly oversalted because the rice will absorb it and balance out.
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