Tex Mex Black Eyed Pea (Printable)

Hearty Southwest casserole with black-eyed peas, bacon, spinach, Rotel tomatoes, rice and cheddar cheese

# What You Need:

→ Meats

01 - 6 slices bacon, chopped

→ Grains

02 - 1 cup long-grain white rice, uncooked

→ Vegetables & Legumes

03 - 1 (15 oz) can black-eyed peas, drained and rinsed
04 - 2 cups fresh spinach, roughly chopped
05 - 1 (10 oz) can 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 Make It:

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 Tips:

01 -
  • It comes together in under an hour but tastes like you've been simmering something all day.
  • One dish, barely any cleanup, and somehow everyone at the table gets seconds without asking.
  • The combination of smoky bacon, zesty tomatoes, and melted cheese hits every comfort food note you didn't know you needed.
02 -
  • Don't skip rinsing the canned black-eyed peas, or the starchy liquid will make the rice gummy and the whole thing taste canned.
  • If your rice isn't tender after 35 minutes total baking time, the issue is almost always insufficient liquid, so remember to pour in every drop of juice from that Rotel can.
  • Covering the casserole for the first 25 minutes is non-negotiable because exposed rice will dry out and cook unevenly.
03 -
  • Shredding your own cheese instead of using pre-shredded means it melts smoothly and glossy, while pre-shredded has additives that make it grainy.
  • If your casserole seems dry after uncovering it midway, splash in a quarter cup more broth rather than panicking, and remember this for next time when you're measuring liquids.
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