Tex Mex Black Eyed Pea (Printable)

Hearty baked casserole with black-eyed peas, bacon, spinach, and cheddar in seasoned rice.

# Components:

→ 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

# Method:

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 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 feeds a crowd without drama: Six generous servings from one dish, and somehow it tastes even better the next day.
  • Smoky bacon meets tender spinach in the most unexpected way: The Rotel tomatoes bring a subtle kick that makes people ask what your secret ingredient is.
  • One skillet, one casserole dish, minimal cleanup: You'll actually want to make this on a weeknight.
02 -
  • Don't skip draining and rinsing the canned black-eyed peas: The liquid in the can is starchy and will make your casserole gluey instead of fluffy.
  • Rice continues absorbing liquid even after the oven stops: If your casserole looks slightly wetter than you'd serve it when it comes out, that's exactly right—it'll firm up as it rests and cools.
03 -
  • Listen for the sizzle when the onion hits the pan: That sound tells you the temperature is perfect and your vegetables will sauté instead of steam.
  • Sharp cheddar makes all the difference: Mild cheese will vanish into the background, and you'll wonder why the casserole tastes flat—sharp stays bold even after baking and mixing.
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