Save to Pinterest Bring a touch of Southwestern warmth to your table with this Tex Mex Black Eyed Pea Casserole. This hearty and wholesome dish combines the smoky richness of bacon with the earthy goodness of black-eyed peas and vibrant spinach. It is a true comfort dish, layered with rice and zesty tomatoes, then topped with a generous layer of melted cheddar cheese, making it an ideal choice for a satisfying family dinner.
Save to Pinterest Whether you are looking for a new way to enjoy black-eyed peas or simply need a reliable weeknight casserole, this recipe delivers on both nutrition and flavor. The spinach wilts perfectly into the rice and broth, creating a colorful and textured filling that pairs beautifully with the crispy bacon bits tucked inside.
Ingredients
- Meats: 6 slices bacon, chopped
- Grains: 1 cup long-grain white rice, uncooked
- Vegetables & Legumes: 1 (15 oz / 425 g) can black-eyed peas (drained and rinsed), 2 cups fresh spinach (roughly chopped), 1 (10 oz / 283 g) can Rotel tomatoes with green chilies (undrained), 1 small yellow onion (diced), 2 cloves garlic (minced)
- Dairy: 2 cups shredded sharp cheddar cheese, divided
- Liquids & Seasonings: 2 cups low-sodium chicken broth, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, salt and pepper to taste, 1 tbsp olive oil
Instructions
- Step 1
- Preheat the oven to 375°F (190°C).
- Step 2
- In a large skillet over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside.
- Step 3
- 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.
- Step 4
- Stir in the rice, chili powder, cumin, and smoked paprika, and cook for 1 minute until fragrant.
- Step 5
- 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.
- Step 6
- Transfer the mixture to a lightly greased 9x13-inch (23x33 cm) casserole dish.
- Step 7
- Cover tightly with foil and bake for 25 minutes.
- Step 8
- Remove foil, stir gently, and sprinkle 1 1/2 cups cheddar cheese over the top.
- Step 9
- Bake uncovered for another 10–15 minutes, or until the rice is tender and the cheese is melted and bubbly.
- Step 10
- Let rest for 5 minutes before serving. Garnish with remaining cheddar cheese, if desired.
Zusatztipps für die Zubereitung
Brown rice can be substituted for white rice to add a nuttier flavor and more fiber, but you must increase the baking time by 15–20 minutes and monitor the liquid levels to ensure the rice cooks through properly.
Varianten und Anpassungen
For extra heat, add sliced jalapeños to the onion sauté or use hot Rotel tomatoes. To make this vegetarian, simply omit the bacon and use vegetable broth instead. You can also swap traditional bacon for turkey bacon for a leaner option.
Serviervorschläge
Elevate this dish by serving it with a dollop of cool sour cream, fresh avocado slices, or a sprinkle of chopped cilantro. These fresh toppings balance the warm spices and rich cheese perfectly.
Save to Pinterest Enjoy this flavorful and easy-to-make Tex Mex Black Eyed Pea Casserole as a standalone main dish. It is a wonderful way to bring family together over a pan of bubbling cheese and savory Southwestern ingredients.
Common Recipe Questions
- → 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 richness.
- → Can I use dried black-eyed peas instead of canned?
You can, but you'll need to cook them separately first until tender. One 15-ounce can equals about 1½ cups of cooked dried peas.
- → How long do leftovers last?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven at 350°F until warmed through.
- → Can I freeze this casserole?
Yes, assemble and bake the casserole, let it cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What can I serve with this dish?
It's a complete meal on its own, but you can serve it with cornbread, a simple green salad, or tortilla chips and guacamole for a full Tex-Mex spread.