Save to Pinterest My neighbor brought this casserole to a potluck last summer, and I watched it disappear faster than everything else on the table—which told me everything I needed to know. The combination of smoky bacon, earthy black-eyed peas, and that signature Rotel kick felt like someone had bottled the best parts of Texas cooking and made it foolproof enough for a weeknight. I asked for the recipe right then, made it that weekend, and haven't looked back since.
There was this moment when my daughter came home from school and caught the aroma of bacon and cumin wafting through the kitchen—she actually stopped what she was doing and asked what we were having for dinner instead of disappearing to her room. That's when I knew this wasn't just another casserole; it was the kind of dish that brings people to the table with genuine excitement.
Ingredients
- Bacon, 6 slices chopped: The rendered fat becomes your flavor foundation—cook it until truly crisp or you'll end up with chewy pieces that don't integrate well.
- Long-grain white rice, 1 cup uncooked: This variety stays separate and fluffy rather than clumping, which is what keeps the texture interesting throughout the bake.
- Black-eyed peas, 1 can (15 oz), drained and rinsed: Rinsing removes excess sodium and starch so the beans don't make the casserole gummy.
- Fresh spinach, 2 cups roughly chopped: It wilts dramatically during cooking, so don't worry if it looks like too much raw—it shrinks to perfect proportions.
- Rotel tomatoes with green chilies, 1 can (10 oz), undrained: The juice is essential; it's where all that zesty, slightly smoky character lives.
- Yellow onion, 1 small diced: Yellow onions caramelize slightly and add natural sweetness that balances the heat from the chilies.
- Garlic, 2 cloves minced: Fresh garlic makes a noticeable difference here—jarred just doesn't carry the same punch.
- Sharp cheddar cheese, 2 cups shredded, divided: Sharp is the move because mild cheddar disappears into the dish; you want it to announce itself.
- Low-sodium chicken broth, 2 cups: Low-sodium matters because the bacon and Rotel already bring salt—oversalting ruins the balance.
- Chili powder, 1 tsp: This is where warmth comes from; it's milder than cayenne and lets everything else shine.
- Ground cumin, 1/2 tsp: Cumin is the signature spice that makes this distinctly Tex-Mex rather than just casserole-y.
- Smoked paprika, 1/2 tsp: Don't skip this—it adds a subtle depth that makes people wonder what your secret ingredient is.
- Salt and pepper, to taste: Season as you go, tasting after the initial assembly to avoid oversalting.
- Olive oil, 1 tbsp: This rounds out the bacon fat for sautéing and keeps the aromatics from sticking.
Instructions
- Preheat and crisp the bacon:
- Set your oven to 375°F (190°C) while you cook the bacon in a large skillet over medium heat until it's genuinely crisp—this takes about 8 minutes and fills your kitchen with the best possible smell. Lift it out with a slotted spoon and let it rest on paper towels while you move forward.
- Build the aromatic base:
- Leave about a tablespoon of bacon fat in the pan (drain excess if needed) and add olive oil if you're running light. Sauté the diced onion until the edges turn translucent and the kitchen fills with sweetness, roughly 3 minutes, then add the minced garlic and cook just until you can smell it, about 1 minute more.
- Toast the rice and spices:
- Stir in the uncooked rice with the chili powder, cumin, and smoked paprika, cooking for about 1 minute until the spices become fragrant and coat every grain. This blooming step locks in flavors rather than letting them stay raw and harsh.
- Combine everything in the pan:
- Pour in the Rotel tomatoes with all their juices, the chicken broth, drained black-eyed peas, chopped spinach, and the crispy bacon you set aside earlier. Season with salt and pepper, give it a good stir, and let it come to a simmer—the spinach will wilt and everything will look wonderfully integrated.
- Transfer to the casserole dish:
- Pour the entire mixture into a lightly greased 9x13-inch casserole dish, spreading it evenly so nothing sticks up above the edges.
- First bake with foil:
- Cover the dish tightly with aluminum foil and bake for 25 minutes—the foil traps steam and keeps the rice from drying out while it cooks through.
- Add cheese and finish baking:
- Remove the foil, give everything a gentle stir (you'll notice the rice has absorbed most of the liquid by now), then sprinkle 1 1/2 cups of the shredded cheddar evenly over the top. Return to the oven uncovered for another 10–15 minutes, watching until the cheese is melted and bubbly around the edges and the rice is completely tender.
- Rest and serve:
- Let the casserole rest for 5 minutes after pulling it from the oven—this settles everything and makes serving cleaner. Garnish with the remaining cheese if you're feeling generous.
Save to Pinterest I made this for a church potluck once, and someone actually asked if I'd catered it or picked it up somewhere—that moment of being genuinely surprised by something I'd made at home hit differently. It's comfort food with character, the kind of dish that makes you feel like you've done something special without the stress.
The Tex-Mex Magic
What makes this casserole feel Southwestern rather than generic comes down to layering: the bacon creates smokiness, the Rotel brings that distinctive spicy-tomato-chile note, and the cumin ties it all together with that border-town flavor profile. The shredded cheese isn't just binding—it's a textural contrast that keeps things interesting bite to bite. This is why shortcuts like skipping the spice blooming or using mild cheddar actually matter; they're what separates this from tasting like every other one-dish dinner.
Timing and Temperature
The two-stage baking approach (covered, then uncovered with cheese) is intentional—it prevents the rice from drying out while still giving you that gorgeous bubbly cheese finish. If you're using brown rice instead of white, add 15–20 minutes to the covered bake time and check the liquid level partway through, adding more broth if it's evaporating too quickly. The 5-minute rest at the end seems like nothing, but it's the difference between a casserole that holds together and one that falls apart on the plate.
Make It Your Own
The beauty of this dish is how forgiving it is with substitutions and personal taste—I've made it with turkey bacon for lighter dinners, and friends have added jalapeños for extra heat without changing the core appeal. Some people spoon sour cream or avocado on top; others finish with cilantro because it brightens everything up. You can take this recipe in several directions and it still works, which is exactly why it's become my go-to dish for feeding a crowd.
- For heat seekers, layer in sliced fresh jalapeños with the spinach or grab hot Rotel if you can find it.
- Keep sour cream, avocado, and fresh cilantro on the side so people can customize their own bowl.
- If anyone's vegetarian, swap the bacon for extra mushrooms or just omit it and use vegetable broth instead of chicken.
Save to Pinterest This casserole has become the dish I make when I want to impress without stressing, and when I want people to leave the table feeling genuinely satisfied. It's proof that good food doesn't require complicated techniques—just thoughtful ingredients and a little time in the oven.
Recipe Questions & Answers
- → 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 when sautéing the onions to maintain some richness in the dish.
- → Can I use dried black-eyed peas instead of canned?
You can use cooked dried black-eyed peas, but you'll need about 2 cups of freshly cooked peas. Make sure they're fully cooked before adding to the casserole, as the baking time isn't sufficient to cook dried peas from scratch.
- → How long do leftovers last in the refrigerator?
Leftovers store well in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave or cover the entire dish with foil and warm in a 350°F oven until heated through.
- → Can I freeze this casserole?
Yes, this casserole freezes beautifully. Assemble the dish but stop before baking—wrap tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding about 10-15 minutes to the covered baking time.
- → What can I serve with this casserole?
This casserole is quite filling 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 for added flavor and freshness.
- → Can I use brown rice instead of white rice?
Brown rice works well but requires more liquid and longer cooking time. Increase the chicken broth to 2½ cups and extend the covered baking time to 35-40 minutes. Check the rice for tenderness before adding the cheese and finishing uncovered.