Save My neighbor showed up at my door one autumn evening with a casserole dish and a sheepish grin, explaining she'd made too much of her family's famous Tex-Mex black-eyed pea situation for a potluck. One forkful and I understood the fuss—crispy bacon, smoky spices, melted cheddar layered with the earthiness of black-eyed peas. I asked for the recipe on the spot, and now it's become my go-to when I need something that feels both impressive and genuinely comforting.
I made this for my book club on a Thursday night when everyone was dragging, and the moment that casserole came out of the oven, the whole room just exhaled. Someone asked if it was restaurant-quality, and honestly, that's when I knew this recipe belonged in my regular rotation—it's the kind of dish that shifts a room's energy.
Ingredients
- Bacon, chopped (6 slices): The smoky backbone of this dish—render it until the edges curl and crisp, because that fat is liquid gold for sautéing your aromatics.
- Long-grain white rice (1 cup, uncooked): It absorbs all those flavors without turning to mush, staying tender and distinct even after baking.
- Black-eyed peas (1 can, 15 oz, drained and rinsed): They're earthy and mild enough to let the spices shine, and canned ones save you hours without sacrificing texture.
- Fresh spinach, roughly chopped (2 cups): It wilts down during cooking and adds mineral depth that balances the richness perfectly.
- Rotel tomatoes with green chilies (1 can, 10 oz, undrained): The juice is your secret weapon—don't drain it, as it carries all the chile flavor through the rice.
- Yellow onion, diced (1 small): Cook it until translucent so it becomes sweet and almost melts into the background.
- Garlic, minced (2 cloves): A minute is all it needs—longer and it turns bitter and overpowering.
- Sharp cheddar cheese, shredded (2 cups, divided): The sharp variety has better flavor than mild, and dividing it means some melts into the rice while the rest gets bubbly on top.
- Low-sodium chicken broth (2 cups): The liquid that transforms raw rice into silky, seasoned grains—taste yours first, as salt levels vary by brand.
- Chili powder, ground cumin, smoked paprika (1 tsp, 1/2 tsp, 1/2 tsp): This trio is the Tex-Mex trifecta—they build warmth without heat, creating complexity that makes people ask what's in it.
- Salt and pepper: Season gradually and taste before serving, since the cheese and broth already carry salt.
- Olive oil (1 tbsp): A backup in case your bacon doesn't render quite enough fat for sautéing.
Instructions
- Heat your oven and crisp the bacon:
- Get your oven to 375°F (190°C) so it's ready when you are. Cook the bacon in a large skillet over medium heat until the edges curl and darken—you want actual crispness, not just cooked through, because that texture matters when everything else is soft.
- Build your flavor base:
- Leave about a tablespoon of bacon fat in the pan (drain the rest if you're being health-conscious, but honestly, a little goes a long way here). Add the diced onion and let it turn translucent and soft, then add the garlic and let it smell amazing for just a minute before it can burn.
- Toast the rice and spices:
- Stir the uncooked rice into the pan with the chili powder, cumin, and smoked paprika, cooking for about a minute until the rice looks toasted and the spices bloom. This step is where the magic starts—the kitchen fills with warmth.
- Bring everything together:
- Pour in the Rotel tomatoes with all their juice, the chicken broth, drained black-eyed peas, and chopped spinach along with the crispy bacon. Stir well, taste for salt and pepper, and let it come to a simmer for just a minute before moving it to your casserole dish.
- First bake with foil:
- Transfer everything to a lightly greased 9x13-inch casserole dish, cover tightly with foil, and slide it into the oven for 25 minutes. The foil traps steam and helps the rice cook evenly without any dry spots.
- Uncover, stir, and cheese:
- Carefully remove the foil (steam rises fast), give the rice a gentle stir to redistribute everything, and sprinkle 1 1/2 cups of cheddar over the top. Don't mix it in—let it sit on the surface so it melts into golden pools.
- Final bake until bubbly:
- Bake uncovered for 10 to 15 minutes more until the rice is tender, the cheese has melted and begun to brown slightly, and the whole thing looks bubbling at the edges. Let it rest for 5 minutes before serving—this helps everything settle and makes it easier to serve.
Save I brought this to a potluck once where three other people had made casseroles, and mine was the only one with empty containers at the end. That quiet victory of watching people come back for seconds without being asked—that's when a recipe stops being instructions and becomes something you're genuinely proud of.
Variations That Actually Work
Swap the bacon for turkey bacon or crumbled cooked sausage if that's what calls to you, and the casserole shifts but still sings. For vegetarian versions, skip the bacon entirely and use vegetable broth instead of chicken—add a pinch extra cumin to replace the smokiness you're losing. Some people stir in diced jalapeños right before the final bake for heat, while others serve it with a dollop of sour cream and fresh cilantro on the side.
Storage and Reheating
This casserole lives beautifully in the fridge for up to four days, and it actually tastes better the next day once all the flavors have married overnight. Reheat it covered in a 350°F oven for about 15 minutes (or microwave individual portions for speed), and it tastes nearly as good as fresh—only the crispy cheese top is truly best on day one, but that's a small trade-off for convenience.
Why This Dish Works Every Single Time
There's something forgiving about casseroles that makes them perfect for learning. The initial simmer on the stovetop means your rice starts cooking before it even hits the oven, so you have less risk of undercooking. The cheese and broth protect the top layer from drying out, and the whole thing is already seasoned by the Rotel tomatoes and spices—you're not trying to season each grain individually like you would with stovetop rice.
- Brown rice enthusiasts can substitute it, but you'll need to add 15 to 20 extra minutes of baking time and keep an eye on liquid levels since brown rice drinks thirstily.
- Make it in a deep skillet on the stovetop for 20 minutes if you don't want to heat your oven, just keep the heat at medium and stir occasionally so nothing sticks.
- Double the recipe without doubling the spices—just add 1/2 teaspoon more of each spice and taste as you go, because seasoning doesn't always scale perfectly.
Save Make this on a weeknight when you need people to feel fed and cared for, or double it for a crowd and watch it disappear. It's the kind of dish that does the heavy lifting while you pour drinks and set the table.
Recipe Guide
- → Can I make this casserole ahead of time?
Yes, assemble the entire dish up to 24 hours in advance and refrigerate before baking. Add 10-15 minutes to the covered baking time since it will start cold. You can also bake it completely, cool, and refrigerate for up to 3 days, then reheat covered at 350°F until warmed through.
- → What can I substitute for the bacon?
Turkey bacon works well as a lighter option. For a vegetarian version, omit the bacon entirely, use vegetable broth instead of chicken broth, and add extra spices or a smoked paprika boost to compensate for the lost smoky flavor. You could also add diced bell peppers for more substance.
- → Is this dish spicy?
The Rotel tomatoes with green chilies provide mild heat. If you prefer more spice, use hot Rotel or add sliced jalapeños. For a milder version, substitute regular diced tomatoes and adjust the chili powder down to 1/2 teaspoon. The spice level is easily customizable.
- → Can I use brown rice instead of white?
Yes, but brown rice requires more liquid and longer cooking time. Increase the chicken broth to 2 1/2 cups and extend the covered baking time to 40-45 minutes. Check at 35 minutes and add more broth if the rice looks dry. The final texture will be nuttier and chewier.
- → What sides go well with this casserole?
Top with sour cream, fresh avocado slices, or chopped cilantro for extra creaminess and brightness. A simple green salad with lime vinaigrette balances the richness. Cornbread or warm tortillas on the side complete the Southwestern meal theme nicely.
- → How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes, or cover the entire dish with foil and warm at 350°F for 15-20 minutes. The rice may absorb more liquid overnight, so add a splash of broth or water when reheating if needed.