Tex Mex Black Eyed Pea Casserole

My grandmother never measured anything when making casseroles, but she always knew exactly how much bacon fat to save for later. This Tex-Mex black-eyed pea dish reminds me of her kitchen philosophy—humble ingredients transformed into something everyone gathers around. The first time I made it for my own family, my husband took three servings and asked if it could become a weekly rotation. That's when I knew this recipe was a keeper worth writing down properly.

Last winter, my sister dropped by unexpectedly with her three kids when I had this bubbling away in the oven. The way the house smelled—bacon, spices, melting cheese—had everyone hovering around the kitchen before I even called them to dinner. Even her pickiest eater went back for seconds, which never happens. Now she requests it every time she visits, and honestly, I don't mind at all.

Ingredients

• 6 slices bacon, chopped: The smoky foundation of the entire dish, and don't even think about draining all that flavorful fat
• 1 cup long-grain white rice, uncooked: Long-grain stays fluffy and separate, perfect for soaking up those Southwestern spices
• 1 (15 oz) can black-eyed peas, drained and rinsed: These bring creamy texture and a subtle nutty flavor that balances the heat
• 2 cups fresh spinach, roughly chopped: Wilts beautifully into the casserole, adding color without overpowering anything
• 1 (10 oz) can Rotel tomatoes with green chilies, undrained: The liquid becomes part of the rice cooking liquid, so do not drain
• 1 small yellow onion, diced: Builds that savory base we're looking for
• 2 cloves garlic, minced: Add it right after the onion so it doesn't burn and turn bitter
• 2 cups shredded sharp cheddar cheese, divided: Sharp cheddar packs more flavor, so you can use less while still tasting every bite
• 2 cups low-sodium chicken broth: Low-sodium lets you control the salt level yourself
• 1 tsp chili powder: Front-of-the-palate warmth without overwhelming heat
• 1/2 tsp ground cumin: That earthy, essential Tex-Mex backbone flavor
• 1/2 tsp smoked paprika: Reinforces the bacon's smokiness beautifully
• Salt and pepper, to taste: Taste as you go, especially after adding the bacon and cheese
• 1 tbsp olive oil: Backup if your bacon doesn't render quite enough fat

Instructions

Get your oven ready:

Preheat to 375°F (190°C) so you're not waiting later when everything is ready to go in

Cook the bacon:

In a large skillet over medium heat, cook chopped bacon until crisp, then remove with a slotted spoon and set aside on paper towels

Sauté the aromatics:

Drain excess bacon fat but leave about 1 tablespoon in the pan, adding olive oil if needed, then sauté onion until translucent about 3 minutes before adding garlic for 1 minute more

Toast the spices:

Stir in rice, chili powder, cumin, and smoked paprika, cooking for 1 minute until fragrant and the rice looks slightly opaque

Combine everything:

Add Rotel tomatoes with their juices, chicken broth, black-eyed peas, spinach, and cooked bacon, seasoning with salt and pepper before mixing well and bringing to a simmer

Transfer to baking dish:

Pour the mixture into a lightly greased 9x13-inch casserole dish, spreading it evenly

First bake covered:

Cover tightly with foil and bake for 25 minutes to let the rice absorb all that liquid

Add the cheese:

Remove foil, stir gently, and sprinkle 1 1/2 cups cheddar cheese across the top

Final bake:

Bake uncovered for another 10 to 15 minutes until rice is tender and cheese is melted and bubbly with some golden spots

Rest before serving:

Let it sit for 5 minutes so the cheese sets slightly and makes serving easier

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My neighbor smelled this cooking through our open windows one evening and actually knocked on the door to ask what I was making. We ended up eating together on the back porch, and she's since become my regular taste-tester for new recipes. Food has this magical way of turning strangers into friends.

Make It Your Own

Sometimes I throw in a can of corn kernels or swap the spinach for kale when that's what's wilting in my fridge. A friend of mine adds cooked shredded chicken to make it even more of a complete meal. The beauty of casseroles is how forgiving they are with additions.

Serving Ideas

A simple green salad with lime vinaigrette cuts through the richness nicely. Warm tortillas on the side are never a bad idea either. My kids like crushing tortilla chips over the top for extra crunch, and honestly, I've started doing it too.

Leftovers And Storage

This actually tastes better the next day when all the flavors have had time to mingle. Store it in an airtight container in the fridge for up to four days, and reheat individual portions with a splash of water to loosen things up again.

• Freeze unbaked portions for up to three months, thawing overnight before baking as directed
• If freezing after baking, wrap tightly and reheat at 350°F until hot throughout
• The rice may absorb more liquid as it sits, so don't worry if it seems firmer the next day

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Hope this becomes one of those recipes you make without thinking, the kind that feels like home every single time.

Recipe FAQs

→ Can I make this casserole vegetarian?

Yes, simply omit the bacon and use vegetable broth instead of chicken broth. You may want to add extra spices or a tablespoon of smoked paprika to maintain the smoky flavor profile.

→ Can I use brown rice instead of white rice?

Absolutely. Brown rice works well but requires 15-20 minutes of additional baking time. You may need to add about 1/4 cup more liquid to prevent the rice from drying out during the longer cooking process.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of water or broth to maintain moisture, or warm in a 350°F oven until heated through.

→ Can I freeze this casserole?

Yes, you can freeze this casserole either before or after baking. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.

→ What can I serve with this casserole?

This casserole is a complete meal on its own, but you can serve it with a simple green salad, cornbread, or tortilla chips. Sour cream, sliced avocado, chopped cilantro, or pickled jalapeños make excellent toppings.

→ How can I make this spicier?

Use hot Rotel tomatoes instead of original, add diced jalapeños with the vegetables, or increase the chili powder and cumin. A dash of cayenne pepper or hot sauce also works well.