Pin It My neighbor called it a "kitchen accident that turned into legend," but honestly, this Tex-Mex black-eyed pea casserole happened because I was trying to use up odds and ends on a random Tuesday. A can of Rotel I'd been saving, some spinach that needed rescuing, and bacon because, well, bacon makes everything better. The first time I pulled it from the oven, the cheese was bubbling like molten gold, and the smell had my husband asking questions before I'd even set it down.
I made this for my sister's potluck last spring, and she brought it to a book club meeting the next week because apparently people wouldn't stop asking where it came from. Watching her take credit made me laugh, but mostly I was thrilled that something born from "let's see what happens" had become something people actually wanted the recipe for.
Ingredients
- Bacon, 6 slices chopped: The rendered fat does the heavy lifting here, so don't skip it or swap it for oil straight away, and render it low and slow until every piece is crispy.
- Long-grain white rice, 1 cup uncooked: It absorbs the broth without turning mushy, which is exactly what you want in a casserole that bakes rather than simmers.
- Black-eyed peas, 1 can (15 oz) drained and rinsed: Canned works beautifully here because you're not looking for that creamy texture slow-cooked beans give, just their earthy flavor and structure.
- Fresh spinach, 2 cups roughly chopped: Don't bother wilting it first, just toss it in raw and let the heat of the broth do the work.
- Rotel tomatoes with green chilies, 1 can (10 oz) undrained: This is the secret weapon that gives everything its personality, so pour in the juice and all.
- Yellow onion, 1 small diced: The foundation layer that sweetens as it softens, so take your time getting it translucent before moving forward.
- Garlic, 2 cloves minced: A minute in the hot oil with bacon fat is enough to release all its magic without burning.
- Sharp cheddar cheese, 2 cups shredded divided: Sharp matters because mild cheddar gets lost in all this flavor, so go for the good stuff and save some for the top layer.
- Low-sodium chicken broth, 2 cups: The liquid-to-rice ratio is precise, so measure this correctly or you'll end up with either soup or hockey pucks.
- Chili powder, 1 tsp: This builds warmth across the whole dish, so make sure it's fresh and aromatic when you open the container.
- Ground cumin, 1/2 tsp: It rounds out the spice profile with an earthy note that ties bacon to tomato to bean together.
- Smoked paprika, 1/2 tsp: The word "smoked" is doing all the work here, giving you depth without actual smoke.
- Olive oil, 1 tbsp: You might not need this if your bacon rendered enough fat, but having it ready means you won't panic if the pan looks too dry.
- Salt and pepper to taste: Taste as you go because the broth, bacon, and Rotel all bring their own sodium, and you might find you don't need much more.
Instructions
- Crisp up that bacon:
- Set your oven to 375°F first so it's ready when you are. In a large skillet over medium heat, let the bacon sizzle until the edges curl and darken, about 5-7 minutes depending on how thick your slices are.
- Build your aromatics:
- Remove the bacon with a slotted spoon and leave about a tablespoon of fat in the pan (don't drain it all unless it's swimming). Toss in your diced onion and let it soften until it turns translucent, roughly 3 minutes, then add the garlic and listen for that quick, pungent sizzle.
- Toast the rice and spices:
- Add your uncooked rice to the pan and stir it around for about a minute, letting the grains get coated in all that flavored fat. The rice will start to smell nutty and toasted, which is exactly what you're after.
- Build the casserole base:
- Pour in the Rotel tomatoes with all their juice, the chicken broth, drained black-eyed peas, chopped spinach, and that crispy bacon you set aside. Stir everything together, bring it to a simmer, and season with salt and pepper to your liking.
- Transfer and cover:
- Pour the entire mixture into a lightly greased 9x13-inch casserole dish, cover it tightly with foil, and slide it into the preheated oven for 25 minutes. The foil traps steam and helps cook the rice evenly.
- Uncover and cheese it up:
- Remove the foil, give everything a gentle stir (the rice should be nearly tender by now), and scatter 1 1/2 cups of shredded cheddar across the top. Return it to the oven uncovered for another 10-15 minutes until the rice is completely tender and the cheese has melted into golden, bubbly pools.
- Rest and serve:
- Let the casserole sit for 5 minutes before digging in so everything sets slightly and the flavors marry. Garnish with the remaining cheddar if you're feeling fancy, or just serve it straight from the dish.
Pin It There was a moment during a random weeknight dinner when my eight-year-old, who normally eats like a bird, asked for thirds and actually thanked me without being prompted. That's when I knew this dish had crossed over from "something I made because I had ingredients" to "something we make because it's actually beloved."
Why Tex-Mex Flavors Work So Well Together
The magic isn't in any single ingredient, it's in how they talk to each other. Bacon brings smoke and salt, the Rotel brings heat and brightness, the spinach adds mineral depth, and the cheese ties it all together with richness. I've tried this with different chiles, different proteins, different grains, and every time something gets lost. This combination, though, feels like it was designed for the oven.
Make-Ahead and Storage Wisdom
You can prep this the night before up to the point where you transfer it to the casserole dish. Mix everything together in a bowl, cover it, and refrigerate. In the morning, pour it into your baking dish, add 15 minutes to the covered baking time, then proceed as normal. Leftovers keep beautifully for four days, and honestly, they're even better the second day when everything has had time to get to know each other.
Customization Ideas That Won't Backfire
The skeleton of this recipe is sturdy enough to handle some tinkering without falling apart. Brown rice works if you're willing to add 15-20 minutes to the baking time and watch the liquid level. Turkey bacon makes it lighter, and a vegetarian version using vegetable broth instead of chicken is absolutely credible. If you want heat, fresh sliced jalapeños stirred in at the very end give you a fresh bite without cooking down into invisibility. For serving, sour cream is traditional, but I've also topped bowls with sliced avocado, crispy fried onions, or fresh cilantro depending on my mood.
- Always add hot elements after baking so they stay vibrant rather than turning soft and muted.
- If substituting the bacon, make sure whatever you use brings some kind of salty, smoky depth or the dish tastes flat.
- Taste and adjust seasonings right before serving because baking can mute spices in unexpected ways.
Pin It This casserole has become the dish I reach for when I want something that feels abundant and nourishing without spending hours in the kitchen. It's proof that sometimes the best food comes from simply paying attention to what makes sense together.
Recipe FAQs
- → Can I make this casserole vegetarian?
Yes, simply omit the bacon and use vegetable broth instead of chicken broth. You may want to add extra spices or a tablespoon of olive oil to maintain the rich flavor profile.
- → Can I use brown rice instead of white rice?
Absolutely, though you'll need to increase the baking time by 15-20 minutes and check liquid levels periodically. Brown rice may require additional broth to fully cook through.
- → How long do leftovers keep in the refrigerator?
Leftovers store well in an airtight container for 3-4 days. Reheat in the microwave or oven at 350°F until heated through, adding a splash of broth if needed to restore moisture.
- → Can I freeze this casserole?
Yes, assemble the casserole before baking and freeze tightly wrapped for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 5-10 minutes to the baking time.
- → What can I serve with this casserole?
This dish pairs beautifully with sour cream, fresh avocado slices, chopped cilantro, or a simple green salad with lime dressing. Cornbread or tortilla chips also make excellent accompaniments.
- → How can I make this spicier?
Add sliced jalapeños during assembly, use hot Rotel tomatoes instead of original, or increase the chili powder to 2 teaspoons. A dash of hot sauce or cayenne pepper also works well.