Pin It My neighbor showed up one Thursday evening with a casserole dish still warm from her oven, and the aroma that escaped when she lifted the lid completely changed my dinner plans. She called it her Tex-Mex Black Eyed Pea Casserole, a recipe she'd perfected over years of feeding a hungry family on weeknights. The combination of smoky bacon, creamy cheese, and those zippy Rotel tomatoes made me ask for the recipe before she'd even set it down. What struck me most was how simple the ingredient list was, yet somehow it tasted like it had been simmering for hours. I've made it dozens of times since, and it never fails to bring people back for seconds.
I'll never forget the first time I brought this to a potluck at work, watching people who usually stuck to the salad bar come back for thirds. One coworker literally asked if I'd hired a caterer, which made me laugh so hard I nearly spit out my water. That moment taught me that comfort food doesn't need to be complicated—it just needs to be made with ingredients you actually care about and a technique that lets them shine. Since then, this casserole has become my go-to for everything from casual family dinners to feeding a crowd.
Ingredients
- Bacon, chopped: Six slices give you enough smoky depth without overwhelming the other flavors, and that rendered fat becomes liquid gold for sautéing.
- Long-grain white rice, uncooked: One cup cooks perfectly in the liquid from the casserole, staying fluffy rather than mushy.
- Black-eyed peas: A 15 oz can, drained and rinsed, brings earthiness and protein that makes this feel like a complete meal.
- Fresh spinach, roughly chopped: Two cups wilt down significantly and add a nutritional boost without any grittiness or bitterness.
- Rotel tomatoes with green chilies, undrained: This 10 oz can is the soul of the dish—use the juices, they're liquid flavor.
- Yellow onion and garlic: One small onion diced and two cloves minced create an aromatic base that everything else builds on.
- Sharp cheddar cheese, shredded: Two cups total, divided so half melts into the casserole and half gets golden on top—sharp keeps it from tasting one-dimensional.
- Low-sodium chicken broth: Two cups liquids everything and cooks the rice evenly, so choose broth you'd actually taste in a soup.
- Chili powder, ground cumin, and smoked paprika: One teaspoon, half teaspoon, and half teaspoon respectively build warmth and depth without heat.
- Olive oil: One tablespoon supplements bacon fat if needed, keeping everything cooking smoothly.
- Salt and pepper: Season to taste because canned ingredients vary, and you want to control the final seasoning.
Instructions
- Preheat and prep:
- Set your oven to 375°F and get a 9x13-inch casserole dish ready—you want everything within arm's reach so you're not scrambling later.
- Render the bacon until it sings:
- Cook those chopped pieces in a large skillet over medium heat until they're truly crisp and the fat is shimmering. You'll know it's right when the kitchen smells like a diner on a Sunday morning.
- Build your flavor base:
- After removing the bacon, leave about a tablespoon of that rendered fat in the pan and add olive oil if the pan looks dry. Sauté your diced onion until it turns translucent and soft, about three minutes, then add the minced garlic and let it become fragrant for just a minute more.
- Toast the rice and spices:
- Stir in the uncooked rice along with the chili powder, cumin, and smoked paprika, letting everything cook together for about a minute. You'll smell the spices wake up—that's when you know they're activating and releasing their full flavor.
- Combine everything into a simmering pot:
- Pour in the Rotel tomatoes with all their juices, the chicken broth, the drained black-eyed peas, the chopped spinach, and that crispy bacon you set aside. Stir well and season with salt and pepper, then let it come to a simmer on the stovetop.
- Transfer to the casserole dish:
- Once everything is simmering, pour it all into your prepared baking dish, making sure the rice and ingredients are distributed evenly.
- Bake covered for the first stretch:
- Cover the dish tightly with aluminum foil and bake for twenty-five minutes, during which time the rice will start absorbing liquid and the casserole will transform.
- Uncover, stir, and cheese:
- Remove the foil, give everything a gentle stir, and sprinkle one and a half cups of that sharp cheddar cheese over the top. Watch it start to melt as the heat hits it.
- Finish with the final bake:
- Bake uncovered for another ten to fifteen minutes until the rice is tender, the liquid is absorbed, and the cheese is melted and just beginning to bubble at the edges. That bubbly top is what makes people reach for a big spoon.
- Rest and garnish:
- Let the casserole sit undisturbed for five minutes before serving, then top with the remaining cheddar cheese if you want to be generous. This brief rest lets everything set and makes serving much cleaner.
Pin It There's something magical about watching someone take their first bite of this casserole, because suddenly they understand that Tex-Mex comfort food can be both satisfying and approachable. For me, it stopped being just a recipe and became a way to feed people I care about without any fuss or pretense.
The Magic of Smoky Flavors
Bacon and smoked paprika are the unsung heroes here, creating a depth that makes people ask if you've been cooking all day when really you've just been smart about your ingredients. The smoke doesn't overpower—it just whispers underneath everything else, reminding you that this is comfort food with a little edge. I learned this by accident once when I forgot the smoked paprika and the casserole tasted flat despite having all the other elements, so now I never skip it.
Why Rotel Tomatoes Are Non Negotiable
I've tried substituting with regular canned tomatoes and salsa, and neither captures what makes this casserole special. Rotel tomatoes with green chilies have a specific tanginess and subtle heat that plays perfectly with the cheddar and black-eyed peas. The liquid itself is seasoned and flavorful, which is why you drain and rinse the peas but always use the tomato liquid—one removes starch, the other adds soul.
Timing and Flexibility Tips
This casserole is forgiving in the best ways, though it does ask you to pay attention to a few key moments. If your oven runs hot, start checking the rice at twenty minutes covered time, and if it runs cool, give it a few extra minutes. For a vegetarian version, swap the bacon for smoked paprika to keep that depth, use vegetable broth, and nobody will miss the meat because the casserole is already so rich and flavorful.
- Brown rice works beautifully but needs an extra fifteen to twenty minutes of baking time and slightly more liquid, so add a quarter cup of broth if you go that route.
- If your kitchen runs chilly, let the casserole rest at room temperature for fifteen minutes before baking to ensure even cooking throughout.
- Leftovers reheat wonderfully in a low oven covered with foil, or even in a skillet on the stovetop with a splash of broth if needed.
Pin It This casserole has quietly become the recipe people ask me to bring to gatherings, and it never arrives home anything but empty. There's real comfort in feeding people something this good with your own hands, and that's exactly what this dish delivers every single time.
Questions & Answers
- → Can I make this casserole vegetarian?
Yes, simply omit the bacon and use vegetable broth instead of chicken broth. You may want to add a tablespoon of olive oil or butter to maintain some richness in the dish.
- → Can I use brown rice instead of white rice?
Brown rice works well but requires 15-20 minutes additional baking time. Check the liquid levels periodically and add more broth if the rice appears dry during the extended cooking time.
- → How spicy is this casserole?
The Rotel tomatoes with green chilies provide mild to moderate heat. For extra spice, add sliced jalapeños or choose the hot version of Rotel tomatoes. You can also increase the chili powder or add cayenne pepper.
- → Can I assemble this ahead of time?
Yes, you can assemble the entire casserole up to step 6, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time if baking cold from the refrigerator.
- → What can I serve with this casserole?
This dish pairs wonderfully 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 should I store leftovers?
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover the entire dish with foil and warm in a 350°F oven until heated through.