Save There's something about a casserole dish coming out of the oven that just stops people mid-conversation. A friend brought this Tex-Mex version to a potluck during one of those chaotic summer evenings when everyone's running late, and watching people go back for thirds told me everything I needed to know. The smoky bacon, that zesty kick from the Rotel tomatoes, and the way the cheese bubbles up over the rice—it's the kind of dish that tastes like you've been cooking all day when really, you've barely been in the kitchen an hour.
I've made this for my sister's book club, and the hosting duties got passed around so much that summer specifically because people kept requesting it. She'd text me: "They're asking if you could make that casserole again." There's a quiet power in a dish that makes people feel looked after, especially when you're feeding a table of people who've known each other forever and still surprise each other with stories.
Ingredients
- Bacon (6 slices, chopped): This is your flavor foundation, so don't skip it or swap it for bacon bits—render it yourself and you control the smokiness.
- Long-grain white rice (1 cup, uncooked): It'll absorb the broth and spices without turning mushy, keeping each bite tender but distinct.
- Black-eyed peas (1 can, drained and rinsed): They bring earthiness and that Southern soul food vibe that makes this dish feel like home.
- Fresh spinach (2 cups, roughly chopped): It wilts into the casserole so quietly you barely notice it, but it adds nutrition without changing the flavor story.
- Rotel tomatoes with green chilies (1 can, undrained): Don't drain this—those juices are where the spice and brightness live.
- Yellow onion (1 small, diced) and garlic (2 cloves, minced): These build the aromatic foundation that makes everyone ask what smells so good.
- Sharp cheddar cheese (2 cups, shredded, divided): Sharp, not mild—you want that tangy bite to stand up to the spices and smoke.
- Chicken broth (2 cups, low-sodium): Low-sodium lets you control the salt and keeps the flavors from flattening.
- Spice blend (chili powder, cumin, smoked paprika): Toast these briefly to wake them up before the liquid goes in.
- Olive oil (1 tablespoon): Just enough to help things sauté if your bacon fat isn't generous enough.
Instructions
- Heat the oven and start the bacon:
- Preheat to 375°F while you chop the bacon into bite-sized pieces and lay them in a cold skillet. As the pan heats, the fat renders slowly, and you'll hear it start to sing—that's when you know it's working.
- Cook the bacon until crisp:
- Use medium heat so it browns evenly without burning. Once it's mahogany-colored and you can smell that smoke, fish it out with a slotted spoon and set it on a paper towel.
- Build the aromatic base:
- Leave about a tablespoon of bacon fat in the pan (drain the rest if you're feeling virtuous, or don't). Dice your onion and add it to the warm fat—it'll soften and turn translucent in about 3 minutes, smelling sweet and almost creamy.
- Toast the spices:
- Once the garlic goes in for a minute, add your chili powder, cumin, and smoked paprika right to the pan. Let them bloom—that's the moment when dried spices come alive and fill your kitchen with warmth.
- Blooming the rice and spices together:
- Stir in your uncooked rice and let it toast for a minute. You'll hear a gentle rattling sound, and the rice will start to smell nutty and almost toasted.
- Combine everything:
- Add the Rotel tomatoes with their juices, chicken broth, black-eyed peas, spinach, and bacon back in. Stir it all together, taste it, and season with salt and pepper—trust your palate here.
- Transfer to the casserole dish:
- Pour everything into a lightly greased 9x13-inch dish. It should look soupy at this point, and that's exactly right.
- First bake (covered):
- Cover tightly with foil and bake for 25 minutes. You're letting the rice absorb the liquid slowly and evenly.
- Add the cheese and finish:
- Carefully remove the foil (steam is hot), give everything a gentle stir, and sprinkle 1 1/2 cups of cheddar over the top. Return it uncovered for 10 to 15 minutes until the rice is tender and the cheese is melted into golden, bubbly patches.
- Rest and serve:
- Let it sit for 5 minutes—this helps everything set slightly so it holds together when you scoop. Top with the remaining cheese if you want more richness, or don't.
Pin it Once, my neighbor came over just as this was cooling on the counter, and before I could even offer to serve him properly, he grabbed a spoon straight from the drawer. Watching someone's face light up over a home-cooked meal, seeing that moment where food stops being just sustenance and becomes a small kindness—that's when you know you've made something worth making.
Customizing Your Casserole
This dish is forgiving enough to bend to what you have on hand. If you're out of sharp cheddar, a combination of cheddar and Monterey Jack will lean into that Southwestern direction even more. Jalapeños sliced thin and scattered into the mixture before baking add heat without overpowering, and if you want it spicier still, use hot Rotel instead of the regular version.
Making It Your Own
For a vegetarian version, swap the bacon for a few tablespoons of smoked paprika to keep that smoky note, and use vegetable broth instead of chicken—you won't miss the meat because the spices and cheese are doing the heavy lifting. Brown rice works too, though you'll need to add 15 to 20 minutes to the baking time and watch the liquid level halfway through to make sure it's not drying out.
Serving Suggestions and Storage
This casserole feels complete on its own, but a dollop of sour cream, a few slices of avocado, or a handful of fresh cilantro on the side takes it from weeknight dinner to something special. Leftovers reheat beautifully—cover with foil and warm at 325°F until heated through, or microwave individual portions if you need them faster.
- Serve it straight from the casserole dish family-style, and let people dig in however they want.
- A simple salad with lime vinaigrette on the side cuts through the richness perfectly.
- Store leftovers in an airtight container for up to 4 days, and you can freeze portions for up to 3 months if you want to have comfort ready whenever you need it.
Pin it There's something deeply satisfying about a meal that fills the house with aroma and fills everyone at the table with contentment. This casserole does both, and that's all you really need to know.
Frequently Asked Questions
- → Can I make this casserole ahead of time?
Yes, assemble the entire casserole up to 24 hours in advance and refrigerate before baking. Add 5-10 minutes to the covered baking time if cooking straight from the refrigerator.
- → What can I substitute for the black-eyed peas?
Black beans, pinto beans, or kidney beans work beautifully as substitutes. Rinse and drain them just like the black-eyed peas, and adjust cooking time as needed since larger beans may require slightly longer baking.
- → How do I make this vegetarian?
Omit the bacon entirely and use vegetable broth instead of chicken broth. Add an extra tablespoon of olive oil when sautéing the vegetables to replace the bacon fat. Consider adding a teaspoon of smoked paprika for that smoky flavor the bacon would provide.
- → Can I freeze leftovers?
Absolutely. Portion cooled leftovers into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F covered with foil until heated through, about 20-25 minutes.
- → What sides pair well with this casserole?
A simple green salad with lime vinaigrette balances the rich flavors nicely. Warm tortillas, cornbread, or crusty bread also complement the dish. For a lighter meal, serve with sliced avocado and a dollop of sour cream.
- → How do I know when the rice is fully cooked?
The rice should be tender and have absorbed most of the liquid. If it's still crunchy after the initial 25 minutes covered, return the foil and bake in 5-minute increments until done. The cheese on top should be melted and slightly golden.