Tex Mex Black Eyed Peas

My neighbor swore by this casserole after a church potluck went sideways—her original dish didn't make it past the first table, but this one came home empty. She finally shared the secret, and now it's become my go-to when I need something that feeds a crowd without fussing. There's something about the way smoky bacon, creamy cheese, and those spicy Rotel tomatoes play together that just works, especially on nights when everyone's hungry and time is tight.

I made this the first time my partner's family came over for dinner, and I was genuinely nervous about impressing them. Halfway through baking, the smell of bacon and melting cheddar started drifting through the house, and their youngest actually asked when dinner would be ready—twice. By the time I pulled it from the oven with that bubbly golden cheese on top, I knew I'd found something special.

Ingredients

• Bacon, 6 slices chopped: The crispy bits add texture and smokiness that anchors the whole dish; render it slowly to get maximum flavor.
• Long-grain white rice, 1 cup uncooked: It absorbs the broth evenly without turning mushy, which keeps the casserole from becoming gummy.
• Black-eyed peas, 1 can (15 oz) drained and rinsed: These beans have a subtle earthiness that balances the heat and cheese beautifully.
• Fresh spinach, 2 cups roughly chopped: It wilts down to almost nothing, sneaking in greens without changing the vibe of the dish.
• Rotel tomatoes with green chilies, 1 can (10 oz) undrained: Don't drain these—the juice becomes part of your cooking liquid and carries all that flavor.
• Yellow onion, 1 small diced: Sautéing it first mellows the rawness and creates a sweet base for the spices.
• Garlic, 2 cloves minced: A minute of cooking is enough; any longer and it can turn bitter.
• Sharp cheddar cheese, 2 cups shredded divided: The sharp kind actually tastes like something, unlike mild varieties that blur into the background.
• Low-sodium chicken broth, 2 cups: Use good broth here—it's the liquid backbone of everything, so quality matters.
• Chili powder, cumin, smoked paprika, 1 tsp each and salt/pepper to taste: These spices bloom when you toast them in the pan, deepening their flavor before anything else goes in.
• Olive oil, 1 tbsp: Just enough to round out the bacon fat for sautéing without making things greasy.

Instructions

Render the bacon until crispy:

Chop your bacon and lay it in a cold skillet, then turn the heat to medium—this method lets the fat render gradually and the bacon gets crunchier. You'll hear it pop and sizzle when it's almost done, and that's your signal to pull it out with a slotted spoon.

Build your aromatic base:

Leave about a tablespoon of bacon fat in the pan (drain the rest if it looks like a puddle), then sauté your diced onion until it's soft and translucent—this takes about three minutes. Add your minced garlic and cook for just a minute more; you want it fragrant, not browned.

Toast the rice and spices:

Stir in your uncooked rice, chili powder, cumin, and smoked paprika, and let them cook together for about a minute—this is the moment where everything becomes aromatic and the flavors wake up. You'll smell it shift from raw to toasted, and that's when you know it's ready.

Combine everything and simmer:

Pour in your Rotel tomatoes with their juice, the chicken broth, drained black-eyed peas, spinach, and the crispy bacon you set aside, then season with salt and pepper. Stir it all together and let it come to a gentle simmer on the stovetop—you want everything mixed before it hits the oven.

Transfer to the casserole dish and cover:

Pour your mixture into a lightly greased 9x13-inch casserole dish, then cover it tightly with foil and slide it into your preheated 375°F oven for 25 minutes. The foil traps steam and helps the rice cook evenly.

Add the cheese and finish baking:

After 25 minutes, pull the casserole out and give it a gentle stir—you're releasing steam and redistributing flavors. Sprinkle your shredded sharp cheddar all over the top, leaving the foil off, and bake for another 10 to 15 minutes until the rice is tender, the cheese is melted and bubbling at the edges, and you can't resist it anymore.

Rest and serve:

Let the whole thing sit for five minutes after it comes out of the oven—this helps everything set slightly so the dish holds together when you scoop it. Top with a little more cheese if you're feeling generous, and serve it straight from the dish.

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One morning, my partner came down to breakfast and noticed the leftover casserole still in the oven, cold but somehow even better than it had been the night before. We ended up eating it straight from the dish while standing in the kitchen, laughing about how something this good shouldn't be this easy to make.

When the Heat Matters

I keep two versions in my head now: one for regular nights and one for when I'm cooking for people who actually like heat. The Rotel tomatoes bring a gentle warmth, but if your crowd leans spicy, this is your moment to shine. Sliced jalapeños stirred into the mixture just before baking add fresh pepper bite, or you can hunt down hot Rotel if you want the heat woven throughout.

Making It Your Own

The casserole is honestly flexible enough that it works whether someone at the table doesn't eat pork or you're trying to lighten things up. Turkey bacon crumbles in just as well and cooks almost the same way, or you can skip it entirely and use vegetable broth instead of chicken broth. The beans and cheese carry enough flavor that you won't miss the bacon unless you're specifically looking for it.

The Finishing Touches

I've learned that what you put on top matters almost as much as what goes inside. A dollop of sour cream cools things down beautifully, sliced avocado adds richness, and fresh cilantro scattered over everything brings a brightness that feels unexpected. These aren't required—the casserole is perfect on its own—but they transform it from weeknight dinner into something you'd order at a nice restaurant.

• Sour cream: Adds a cool, tangy contrast that balances the heat and richness.
• Avocado slices: Layer them on top just before serving so they stay fresh and creamy.
• Fresh cilantro: Chop it fine and scatter it over individual servings for a pop of freshness.

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This casserole has become the dish I make when I want to feed people I care about without stressing. It sits at that sweet spot where it's forgiving enough for a weeknight and impressive enough for when someone's coming over.

Recipe FAQs

→ Can I make this dish vegetarian?

Yes, replace bacon with turkey bacon or omit it entirely and use vegetable broth instead of chicken broth for a vegetarian option.

→ What kind of rice works best for this casserole?

Long-grain white rice is preferred for its texture, but brown rice can be substituted with an adjusted cooking time of 15–20 minutes longer.

→ How can I add extra heat to this dish?

Incorporate sliced jalapeños or use hot Rotel tomatoes to increase the spiciness.

→ Is it possible to make this casserole gluten-free?

Yes, using certified gluten-free ingredients like broth and canned tomatoes ensures the casserole is gluten-free.

→ What are some good garnishes for serving?

Sour cream, avocado slices, and chopped cilantro complement the casserole and add fresh flavors.