Tex Mex Black Eyed Pea Casserole

My neighbor showed up one Tuesday evening with a casserole dish and the biggest smile, saying she'd figured out how to make something that felt like Texas summer in a baking pan. That first forkful changed how I thought about weeknight dinners—crispy bacon, creamy cheese, and those spicy Rotel tomatoes all mingling with black-eyed peas and rice created this unexpected magic that had everyone asking for seconds. I've made it dozens of times since, and it never fails to bring people back to the table.

I made this for a potluck once and watched it disappear before dessert was even mentioned—someone's kid went back for thirds, which felt like the highest compliment. What surprised me most was how the spinach melted into the rice so quietly, adding nutrition without any fussiness, while the Rotel tomatoes and chili powder did all the flavor work upfront. That's when I realized this casserole had a gift for making everyone feel like you'd spent way more effort than you actually had.

Ingredients

• Bacon, chopped: Six slices gives you enough richness and smokiness without overwhelming the dish; render it until the edges are lacy and dark for maximum flavor.
• Long-grain white rice, uncooked: One cup absorbs the broth perfectly and stays separate, which is the whole point of not using risotto rice here.
• Black-eyed peas, canned: Drain and rinse them well to remove excess sodium and starch, which helps everything cook evenly.
• Fresh spinach, roughly chopped: Two cups sounds like a lot until it wilts down; it adds iron and green without any bitter edge if you use tender leaves.
• Rotel tomatoes with green chilies: Don't drain these—the juice is where the flavor lives, and those little chili pieces are non-negotiable for authentic Tex-Mex depth.
• Yellow onion and garlic: One small onion diced and two minced cloves build the aromatic base that makes everything smell incredible while baking.
• Sharp cheddar cheese, shredded: Two cups split between the bake and the topping; sharp is better than mild because it doesn't disappear into the background.
• Low-sodium chicken broth: Two cups gives the rice something to drink; use good broth, not the salty stuff, because seasoning is already built in.
• Chili powder, ground cumin, and smoked paprika: These three are the Tex-Mex holy trinity—together they create warmth and smoke without heat that sneaks up on you.
• Olive oil: One tablespoon helps sauté the aromatics if your bacon fat alone isn't enough.

Instructions

Start the oven and cook the bacon:

Preheat to 375°F while you chop the bacon into pieces roughly the size of your pinky fingernail—this way they crisp evenly and scatter throughout. Cook them in a large skillet over medium heat, listening for the gentle sizzle that tells you they're rendering their fat properly, then lift them out with a slotted spoon when the edges turn dark and curl.

Build the aromatics:

Leave about a tablespoon of bacon fat in the pan (drain the excess into a jar for cooking other things), then add olive oil if needed and sauté the diced onion until the pieces turn translucent and sweet-smelling, roughly three minutes. Add the minced garlic and let it bloom for just one minute—any longer and it'll taste bitter and burnt.

Toast the rice and spices:

Stir in the uncooked rice, chili powder, cumin, and smoked paprika, cooking for about a minute until the grains start smelling toasted and the spices release their oils. You'll see the rice turn slightly golden, which is exactly when you know it's ready for liquid.

Bring everything together:

Pour in the Rotel tomatoes with their juice, the chicken broth, drained black-eyed peas, chopped spinach, and your cooked bacon, then season generously with salt and pepper. Stir well, let it come to a simmer for a minute to marry the flavors, then transfer the whole mixture to a lightly greased 9x13-inch casserole dish.

First bake covered:

Cover the dish tightly with foil and slide it into the preheated oven for 25 minutes, during which the rice will absorb the broth and the casserole will smell absolutely incredible. The foil keeps the steam trapped so everything cooks evenly.

Add cheese and finish:

Remove the foil, give everything a gentle stir to loosen any rice that's stuck to the bottom, then scatter a cup and a half of shredded cheddar over the top. Bake uncovered for another 10 to 15 minutes until the rice is tender all the way through and the cheese has melted into bubbly pools of gold.

Rest and serve:

Let the casserole sit for five minutes before you dig in—this brief pause lets the rice finish absorbing any remaining liquid and makes serving easier. Garnish with extra cheese if you're feeling generous.

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One winter when everyone was too tired to cook, I made this and left it on a friend's porch with a note, and she texted me a photo of her family gathered around the kitchen table like it was Thanksgiving. That's when I understood that food like this—simple enough not to stress about, but special enough to feel loved—carries weight beyond just feeding people.

How to Make This Your Own

The beauty of this casserole is that it welcomes changes without complaining. Swap the bacon for turkey bacon if you're trying to lighten things up, or leave it out entirely and use vegetable broth instead—the dish loses some smokiness but gains a cleaner, brighter flavor that works just fine. I've added sliced jalapeños for friends who like heat, and I've reduced the cheese for others watching their dairy intake, and every version has come out tasting genuinely good rather than like a compromise.

Storage and Reheating

This casserole actually improves a day or two in the refrigerator, as the flavors settle and deepen—I've found it tastes better than the day you make it. Reheat it gently in a 350°F oven for about 20 minutes covered with foil, or in the microwave if you're short on time, though the microwave won't give you those crispy cheese edges.

Why This Feels Like Home

There's something about a Tex-Mex casserole that bridges the gap between weeknight convenience and the kind of food people remember—it doesn't ask for fancy techniques, but it delivers flavor and warmth that feel unhurried and intentional. Every time I make it, I'm struck by how a combination of pantry staples and one good skillet can create something that tastes like genuine hospitality.

• Double the recipe in two separate dishes if you're feeding a larger crowd, which means you always have leftovers ready.
• Make the rice-and-pea base the night before, then transfer it to the baking dish and bake it fresh the next day for actual convenience.
• Serve it with sour cream, avocado slices, or fresh cilantro scattered on top for that final texture and brightness that makes everyone go back for more.

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Make this when you want everyone to feel cared for without spending the evening in the kitchen, and watch it become the dish people ask you to bring to every gathering. It's the kind of food that reminds us why we cook in the first place.

Recipe FAQs

→ Can I make this casserole vegetarian?

Simply omit the bacon and use vegetable broth instead of chicken broth. You may want to add extra spices or a dash of smoked paprika to maintain the smoky flavor profile.

→ Can I use brown rice instead of white?

Yes, but you'll need to increase the baking time by 15–20 minutes and add about 1/2 cup more liquid since brown rice takes longer to cook and absorbs more moisture.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven at 350°F until heated through. You may need to add a splash of broth or water when reheating.

→ Can I freeze this casserole?

Yes, assemble before baking, wrap tightly with plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, or bake from frozen adding about 20 minutes to the covered baking time.

→ What can I serve with this casserole?

Top with sour cream, diced avocado, fresh cilantro, or sliced jalapeños for extra flavor. A simple green salad or cornbread makes excellent sides to complete the meal.

→ How can I make it spicier?

Use hot Rotel tomatoes instead of original, add diced jalapeños with the vegetables, increase the chili powder to 1 1/2 teaspoons, or serve with hot sauce on the side.