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
Scale
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.
