Tex Mex Black Eyed Peas (Print Version)

Southwestern-inspired casserole featuring black-eyed peas, bacon, spinach, Rotel tomatoes, rice, and cheddar cheese.

# 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

# How-To Steps:

01 - Preheat the oven to 375°F.
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 aluminum 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 10–15 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's a one-dish wonder: Rice cooks right alongside the beans and vegetables, so there's barely any cleanup.
  • The flavors hit different: Smoky, zesty, and comforting all at once—it tastes like someone spent hours on it, even though you didn't.
  • Stretches easily: Makes enough to feed six people or gives you leftovers that taste even better the next day.
02 -
  • Don't skip rinsing the canned beans: That starchy liquid can make your casserole gummy; a quick rinse keeps the texture clean and light.
  • The foil-covered first stage is non-negotiable: I learned this the hard way when my rice came out partially cooked because I skipped it—the trapped steam is what ensures even cooking.
03 -
  • Prep your ingredients before you start cooking: Chopping everything in advance means you can move smoothly through the recipe without scrambling, and your timing stays tight.
  • Use sharp cheddar, not mild: Sharp cheddar has actual flavor and doesn't disappear into the background like milder varieties do—it's the difference between a good casserole and a memorable one.
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