Tex Mex Black Eyed Pea Casserole (Print Version)

Hearty Southwestern baked dish with black-eyed peas, bacon, spinach, and cheddar over seasoned rice.

# Ingredient List:

→ 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 tsp chili powder
11 - 1/2 tsp ground cumin
12 - 1/2 tsp smoked paprika
13 - Salt and pepper, to taste
14 - 1 tbsp olive oil

# How-To Steps:

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, smoked paprika, and 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 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.

# Helpful Tips:

01 -
  • It comes together in under an hour but tastes like you've been cooking all day.
  • The bacon-and-cheese combination hits that comfort-food sweet spot without feeling heavy.
  • It's flexible enough to feed a crowd or stretch across several quick weeknight meals.
02 -
  • If you skip draining the canned peas properly, they'll release extra starch and your rice might turn mushy instead of fluffy—take those extra 30 seconds.
  • Don't stir the casserole once you've transferred it to the baking dish until the halfway point; the rice needs time to set up or you'll end up with mush.
  • The Rotel juice is non-negotiable for flavor—using fresh tomatoes or draining the Rotel completely will leave the dish tasting flat and missing that Southwestern kick.
03 -
  • Buy pre-shredded cheese if it saves you time—I used to think it mattered, but honestly it melts the same and tastes just as good in a casserole where texture variation isn't the point.
  • If you're using brown rice instead of white, add 15 to 20 extra minutes to the covered baking time and check the liquid level halfway through, adding a splash of broth if things look too dry.
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