If you’re looking for a hearty, flavorful meal that brings a festive punch to your dinner table, the Tex Mex Black Eyed Pea Casserole Recipe is an absolute winner. Combining the satisfying textures of tender black-eyed peas and fluffy rice with vibrant spices and melty sharp cheddar, this dish bursts with rich Tex-Mex flavors that feel both comforting and exciting. It’s a wonderful way to enjoy the goodness of simple ingredients elevated through bold seasoning and the warmth of baked cheese. Whether it’s a family meal or a casual get-together, this casserole promises to delight everyone with every bite.
Ingredients You’ll Need
What makes the Tex Mex Black Eyed Pea Casserole Recipe truly special is its simple yet carefully chosen ingredients that each bring something unique to the table. From smoky bacon to fresh spinach and aromatic spices, every component plays a crucial role in building layers of flavor, texture, and color that make the casserole irresistible.
- Bacon, 6 slices chopped: Adds a smoky crunch that balances the creamy and spicy elements perfectly.
- Long-grain white rice, 1 cup uncooked: Creates the fluffy and hearty base that soaks up all the delicious flavors.
- Black-eyed peas, 1 (15 oz) can drained and rinsed: A protein-rich star with a creamy texture and subtle earthiness.
- Fresh spinach, 2 cups roughly chopped: Brightens the dish with vibrant color and freshness.
- Rotel tomatoes with green chilies, 1 (10 oz) can undrained: Brings zesty heat and juicy tomato flavor in every spoonful.
- Yellow onion, 1 small diced: Adds natural sweetness and depth once sautéed.
- Garlic, 2 cloves minced: Infuses the casserole with warmth and aromatic richness.
- Sharp cheddar cheese, 2 cups shredded divided: Creamy, melty, and tangy, it forms the perfect cheesy topping and gooey pockets inside.
- Low-sodium chicken broth, 2 cups: Moistens the rice and infuses it with savory goodness.
- Chili powder, 1 teaspoon: Adds vibrant spice and classic Tex Mex flavor.
- Ground cumin, ½ teaspoon: Brings a smoky earthiness that complements the chili.
- Smoked paprika, ½ teaspoon: Enhances the smoky profile while adding subtle sweetness.
- Salt and pepper, to taste: Balances and brightens all the flavors.
- Olive oil, 1 tablespoon: Helps sauté the aromatics and keep the texture silky.
How to Make Tex Mex Black Eyed Pea Casserole Recipe
Step 1: Preheat Oven and Cook Bacon
Start by heating your oven to 375°F (190°C), setting the stage for that perfect bake. Then, cook the chopped bacon in a large skillet over medium heat until crispy and irresistible. Using a slotted spoon, remove the bacon from the pan and set it aside, but keep about a tablespoon of the flavorful bacon fat in the skillet to use for sautéing your aromatics.
Step 2: Sauté Aromatics
With that bacon fat still in the pan, add a touch of olive oil if needed, then toss in your diced onion. Sauté them until translucent and wonderfully sweet, about three minutes. Add the minced garlic and cook for another minute, letting those aromas fill your kitchen and hint at the deliciousness to come.
Step 3: Toast Spices and Rice
Here is where the Tex Mex magic begins. Stir in the uncooked rice along with chili powder, ground cumin, and smoked paprika. Toast everything together for about a minute until you can smell the spices blooming — this step deepens the flavor and elevates the whole dish.
Step 4: Combine the Base Ingredients
Next, pour in the can of Rotel tomatoes, including all the juices, followed by the chicken broth, black-eyed peas, chopped spinach, and cooked bacon. Season the mix with salt and pepper to your liking. Bring it all up to a gentle simmer so the flavors can marry beautifully before transferring to the casserole dish.
Step 5: Bake Covered
Transfer the mixture into a lightly greased 9×13-inch casserole dish. Cover it tightly with foil to trap steam and moisture, then bake for 25 minutes. This allows the rice to absorb the broth and the ingredients to meld into one cohesive dish.
Step 6: Add Cheese and Finish Baking
After the initial baking, carefully remove the foil and give the casserole a gentle stir. Sprinkle 1½ cups of the shredded sharp cheddar evenly on top. Return it to the oven uncovered and bake for another 10 to 15 minutes, until the rice is tender and that gooey cheese on top is melted and bubbly — pure comfort on a plate!
Step 7: Rest and Serve
Let the casserole rest for about five minutes after baking; this helps it set slightly for easy serving. If desired, sprinkle the remaining cheddar cheese on top as a final touch to impress your guests.
How to Serve Tex Mex Black Eyed Pea Casserole Recipe
Garnishes
Simple garnishes can add a personalized flair and extra freshness to this casserole. Try topping each serving with chopped green onions, a dollop of sour cream, fresh cilantro, or sliced jalapeños for a bit more heat and crunch. These add brightness and layers of texture that elevate the experience.
Side Dishes
Pair your Tex Mex Black Eyed Pea Casserole Recipe with some light, complementary sides. A crisp green salad dressed with lime vinaigrette or a serving of warm cornbread would be wonderful. Alternatively, pickled vegetables or a fresh salsa can add refreshing contrast and balance the richness.
Creative Ways to Present
For a fun twist, serve this casserole in individual ramekins or mini cast iron skillets to make each portion feel special. Layer some avocado slices or sprinkle crushed tortilla chips on top for extra crunch and that unmistakable Tex Mex vibe. It’s perfect for casual dinners or festive gatherings!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to four days. The casserole tends to taste even better the next day as the flavors continue to meld, making it a fantastic next-day meal or lunch option.
Freezing
This casserole freezes beautifully for up to three months. Just cool it completely before transferring it to a freezer-safe container. When you’re ready to enjoy, thaw it overnight in the refrigerator for best texture and flavor retention.
Reheating
To reheat, place individual portions in the microwave covered with a microwave-safe lid or paper towel, heating in 1-2 minute increments until warmed through. Alternatively, you can reheat in a 350°F oven covered with foil for about 15-20 minutes or until heated evenly and the cheese is melty.
FAQs
Can I use dried black-eyed peas instead of canned?
Absolutely! If using dried black-eyed peas, soak them overnight and cook them fully before adding to the casserole. This will ensure they’re tender and meld well with the other ingredients without adding too much cooking time to the casserole itself.
Is this casserole gluten-free?
Yes! All the ingredients in this Tex Mex Black Eyed Pea Casserole Recipe are naturally gluten-free, making it a delightful option for those avoiding gluten. Just double-check your broth and canned tomatoes to confirm they don’t have added gluten-containing ingredients.
Can I substitute the bacon for a vegetarian option?
Definitely. For a vegetarian twist, replace bacon with smoked tempeh or omit it altogether and add a bit of smoked paprika or liquid smoke to replicate some of the smoky flavors. This keeps the dish delicious while accommodating different diets.
How spicy is this Tex Mex Black Eyed Pea Casserole Recipe?
The heat level is moderate thanks to the Rotel tomatoes with green chilies and chili powder. If you prefer it milder, reduce the amount of chili powder or use mild diced tomatoes instead. To kick it up a notch, add extra jalapeños or a few dashes of hot sauce.
What’s the best rice to use in this recipe?
Long-grain white rice works best for this casserole to achieve fluffy, separate grains that absorb flavors perfectly. Avoid short-grain or sticky rice varieties as they can make the casserole too dense.
Final Thoughts
I truly hope you give this Tex Mex Black Eyed Pea Casserole Recipe a try — it’s one of those dishes that feels like a warm hug on a plate with every mouthwatering bite. From the smoky bacon and seasoned rice to the creamy cheese and fresh spinach, it’s a delightful balance of flavors and textures that’s surprisingly easy to make. Whether you’re feeding family, entertaining friends, or just craving something comforting with a kick, this casserole will not disappoint. Happy cooking!
Print
Tex Mex Black Eyed Pea Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Low Salt
Description
A hearty and flavorful Tex Mex Black Eyed Pea Casserole combining tender black-eyed peas, long-grain rice, smoky bacon, fresh spinach, and a spicy tomato base topped with melted sharp cheddar cheese. Perfect for a comforting family meal with bold southwestern spices.
Ingredients
Meat and Dairy
- 6 slices bacon, chopped
- 2 cups shredded sharp cheddar cheese, divided
Produce
- 2 cups fresh spinach, roughly chopped
- 1 small yellow onion, diced
- 2 cloves garlic, minced
Canned Goods
- 1 (15 oz) can black-eyed peas, drained and rinsed
- 1 (10 oz) can Rotel tomatoes with green chilies, undrained
Pantry
- 1 cup long-grain white rice, uncooked
- 2 cups low-sodium chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Cook Bacon: In a large skillet over medium heat, cook the chopped bacon until crisp. Once done, remove the bacon with a slotted spoon and set aside, leaving about one tablespoon of bacon fat in the pan.
- Sauté Aromatics: Drain off any excess bacon fat, keeping roughly 1 tablespoon in the pan. If needed, add olive oil. Sauté the diced onion until translucent, about 3 minutes, then add the minced garlic and cook for an additional 1 minute until fragrant.
- Toast Spices with Rice: Stir in the uncooked rice along with chili powder, ground cumin, and smoked paprika. Cook this mixture for about 1 minute, stirring constantly to toast the spices and enhance their flavors.
- Combine Base Ingredients: Add undrained Rotel tomatoes with green chilies, low-sodium chicken broth, drained black-eyed peas, fresh chopped spinach, and the cooked bacon back into the skillet. Season the mixture with salt and pepper to taste. Stir well and bring everything to a gentle simmer.
- Transfer to Casserole: Pour the simmering mixture into a lightly greased 9×13-inch casserole dish, spreading evenly.
- Initial Baking: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 25 minutes to allow the rice to begin cooking and flavors to meld.
- Add Cheese Topping: Carefully remove the foil, gently stir the casserole, then evenly sprinkle 1 1/2 cups of shredded sharp cheddar cheese over the top.
- Final Baking: Return the casserole to the oven uncovered, baking for an additional 10 to 15 minutes or until the rice is fully tender and the cheese topping is melted and bubbly.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving. Optionally, garnish with the remaining 1/2 cup of cheddar cheese on top for extra cheesiness.
Notes
- If you prefer a spicier casserole, add extra chili powder or a pinch of cayenne pepper.
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- Feel free to substitute fresh spinach with kale or other leafy greens if desired.
- Make sure to use low-sodium chicken broth to control the salt content.
- This casserole can be prepared a day ahead and reheated before serving for convenience.
