Tex Mex Black Eyed Pea Casserole (Print Version)

A comforting Southwestern-style baked dish with black-eyed peas, bacon, spinach, tomatoes, and cheddar over seasoned rice.

# What You’ll Need:

→ 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 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 Steps:

01 - Preheat the oven to 375°F
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 1½ cups cheddar cheese over the top.
09 - Bake uncovered for another 10 to 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 Hints:

01 -
  • It comes together in about an hour total, which means you can have dinner on the table without stress.
  • The flavors are bold and Southwestern without being spicy, so everyone at the table will find something they love.
  • Leftovers actually taste better the next day, making it perfect for meal prep or feeding unexpected guests.
02 -
  • Don't skip draining and rinsing the canned black-eyed peas—the liquid can make the casserole watery and the peas themselves taste tinny if you don't.
  • The foil-covered bake is crucial because it keeps the rice from drying out before it can fully absorb the liquid and become tender.
03 -
  • Always use sharp cheddar rather than mild—the flavor stands up to the bold spices and the casserole's richness, making the cheese taste like an ingredient rather than filler.
  • If you want more heat, stir in sliced fresh jalapeños right before the final bake, or use hot Rotel tomatoes for a built-in kick that spreads throughout.
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