Save My neighbor brought this casserole to a potluck last summer, and I watched people circle back for thirds without even pretending to be casual about it. She caught me sneaking a fork straight from the pan and just smiled—no judgment, only understanding. That's when I knew I had to learn her secrets, because something that makes people abandon their manners deserves to be in your regular rotation. The beauty of this Tex-Mex Black Eyed Pea Casserole is that it tastes like you spent hours tending to it, when really it's just thirty minutes of actual work before the oven takes over.
I made this for my daughter's first potluck contribution to her new office job, and she texted me a photo of an empty casserole dish with the caption 'Mom you made me look good.' There's something deeply satisfying about sending food out into the world that people actually finish. Since then it's become her go-to when she needs to bring something, and honestly, I think she's claimed it as her own recipe now—and I'm okay with that.
Ingredients
- Bacon, 6 slices chopped: The foundation of flavor here—render it slowly and listen for that sizzle that tells you it's transitioning from raw to crispy, because you want those bits to stay textured even after baking.
- Long-grain white rice, 1 cup uncooked: This amount absorbs liquid without turning mushy, which is the whole point of a casserole that doesn't taste like porridge by the time it hits the table.
- Black-eyed peas, 1 can (15 oz) drained and rinsed: Canned is perfectly acceptable here—fresh would require pre-cooking and you've already got enough on your plate.
- Fresh spinach, 2 cups roughly chopped: Don't overthink the chopping; rough is better because it wilts down into pockets of green throughout the casserole.
- Rotel tomatoes with green chilies, 1 can (10 oz) undrained: The juice is liquid gold for the rice, and the mild peppers give you heat without burning out anyone's mouth.
- Yellow onion, 1 small diced: Dicing small means it softens completely and disperses its sweetness evenly rather than leaving chunks.
- Garlic, 2 cloves minced: That one extra minute of cooking after you add it changes everything—it mellows instead of tasting raw.
- Sharp cheddar cheese, 2 cups shredded divided: Sharp is non-negotiable; mild will disappear into the background and defeat the purpose.
- Low-sodium chicken broth, 2 cups: Low-sodium lets you control the salt level since the bacon already brings plenty of it.
- Chili powder, 1 tsp: This is the workhorse spice that says 'Tex-Mex' without screaming it.
- Ground cumin, 1/2 tsp: A whisper of cumin keeps things earthy and authentic.
- Smoked paprika, 1/2 tsp: The smoke here echoes the bacon and adds depth that regular paprika can't touch.
- Salt and pepper to taste: Taste before serving because salt levels vary depending on your broth.
- Olive oil, 1 tbsp: Insurance in case your bacon didn't render enough fat to sauté the onions.
Instructions
- Preheat and prep:
- Get that oven to 375°F while you gather everything—this warm-up time matters because the casserole needs consistent heat to turn into something cohesive rather than soupy.
- Render the bacon until it crisps:
- Cook it slowly in your large skillet over medium heat, listening for the sizzle to intensify and watching for the color to shift from pink to deep mahogany. This takes about 8 minutes and is worth every second because those rendered fat and crispy bits are your flavor foundation.
- Build the aromatic base:
- Pour off most of the bacon fat (leave about a tablespoon), then add your olive oil if needed. The pan should sound lively when the onion hits it—that's your signal that the temperature is right. Cook the onion until it turns translucent and starts to soften around the edges, roughly 3 minutes, then add garlic and let it bloom for just one minute until the raw smell disappears.
- Toast the rice and spices:
- Stir in the uncooked rice with the chili powder, cumin, and smoked paprika, and you'll notice the kitchen suddenly smells like a warm Southwestern kitchen. Keep stirring for about a minute—this toasting step is what prevents the rice from tasting bland and gives the spices a chance to release their oils.
- Combine everything in the skillet:
- Add the Rotel tomatoes with all their juice, chicken broth, black-eyed peas, spinach, and your crispy bacon back into the pan. The spinach will look alarming at first, like you've added way too much, but it collapses into nothing—give it a gentle stir and season with salt and pepper, then let it come to a simmer so everything starts getting acquainted.
- Transfer to the casserole dish:
- Pour the entire simmering mixture into a lightly greased 9x13-inch casserole dish, scraping the skillet to get every bit of seasoned rice and flavor. You want this to look slightly wetter than you think it should because the rice will continue absorbing liquid in the oven.
- Cover and bake first round:
- Tear a piece of aluminum foil larger than your dish and lay it directly over the top, pressing it gently to seal the edges. This traps steam and keeps the rice from drying out during the first 25 minutes of baking.
- Reveal and cheese:
- Carefully remove the foil (watch out for that burst of steam), give the casserole a gentle stir to redistribute any settled ingredients, and scatter 1.5 cups of your sharp cheddar across the top. The cheese doesn't need to be perfectly even—nature will take care of that in the oven.
- Final bake until bubbly:
- Bake uncovered for another 10-15 minutes, watching until the cheese is fully melted and the edges start to bubble gently around the casserole dish. The rice should be tender when you press a grain between your teeth, and the top should look golden and slightly browned at the edges.
- Rest before serving:
- Let the casserole sit for 5 minutes out of the oven—this isn't just resting time, it's also the moment you can sprinkle the remaining cheese on top if you want extra richness and it'll melt slightly from the residual heat.
Save What stayed with me most was when my dad tasted this and said 'You know, this tastes like something I would've ordered at a restaurant' with genuine surprise in his voice. Food that makes the people you love lean back and reconsider their expectations—that's when you know you're onto something worth repeating.
When to Make This Casserole
Sunday afternoons when you're thinking about the week ahead are ideal, because you can prep this in the morning and bake it while you're handling other things. It's also perfect for potlucks because it travels well, reheats beautifully, and tastes just as good at room temperature as it does hot. Weeknight dinners work too if you've got thirty minutes and don't mind letting the oven do the heavy lifting while you finish homework or wrap up work emails.
How to Customize Without Losing the Plot
The beauty of this casserole is that it can flex with what you've got on hand. Swap the bacon for turkey bacon if you're leaning lighter, or skip it entirely and use vegetable broth if you're cooking vegetarian—the Rotel and spices are bold enough to stand on their own. I've seen people add sliced jalapeños for extra heat, swap regular tomatoes for hot Rotel, or even throw in diced bell peppers that have been sautéed alongside the onion. Brown rice works if you're going whole grain, but bump the baking time up by 15-20 minutes and keep an eye on the liquid level.
Serving Suggestions That Make It Feel Special
Straight from the casserole dish is already great, but finish it with a dollop of sour cream and a scatter of fresh cilantro if you want to brighten it up after baking. Sliced avocado on the side makes it feel more intentional, and a simple green salad alongside cuts through the richness just enough. Lime wedges are optional but recommended—a quick squeeze over each serving wakes everything up and reminds people why they liked Tex-Mex in the first place.
- Sour cream and cilantro are your secret finishing moves: They add freshness that contrasts beautifully with the rich, baked flavors.
- Make extra because it reheats better than you expect: Cold casserole tastes almost as good as hot, which means you've got lunch sorted for days.
- Leftovers transform easily: Crumble them into tortillas, top them on salads, or eat them straight from the container when no one's looking.
Save This casserole has a way of showing up at gatherings and becoming the dish people ask for by name. Make it once, and you'll understand why—there's comfort in every bite.
Recipe Guide
- → Can I make this ahead of time?
Yes, assemble everything up to step 6, cover tightly, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the covered baking time.
- → What can I substitute for the bacon?
Turkey bacon works well, or omit it entirely for a vegetarian version and use vegetable broth instead of chicken broth.
- → Can I use brown rice instead?
Brown rice works but requires 15-20 minutes additional baking time. Check liquid levels periodically and add more broth if the rice looks dry.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave or the entire dish covered with foil at 350°F until heated through.
- → Can I freeze this casserole?
Yes, freeze before baking or after cooling completely. Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → How can I make it spicier?
Add sliced jalapeños during step 5, use hot Rotel tomatoes, or increase the chili powder to 1½ teaspoons. A dash of cayenne pepper also works well.