Hearty Southwestern casserole with black-eyed peas, crispy bacon, spinach, and melted cheddar over seasoned rice.
# What You'll Need:
→ Meats
01 - 6 slices bacon, chopped
→ Grains
02 - 1 cup long-grain white rice, uncooked
→ Vegetables & Legumes
03 - 1 can (15 oz) black-eyed peas, drained and rinsed
04 - 2 cups fresh spinach, roughly chopped
05 - 1 can (10 oz) Rotel tomatoes with green chilies, undrained
06 - 1 small yellow onion, diced
07 - 2 cloves garlic, minced
→ Dairy
08 - 2 cups shredded sharp cheddar cheese, divided
→ Liquids & Seasonings
09 - 2 cups low-sodium chicken broth
10 - 1 teaspoon chili powder
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - Salt and pepper to taste
14 - 1 tablespoon olive oil
# How to Make It:
01 - Set oven to 375°F and allow to preheat.
02 - In a large skillet over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon and set aside.
03 - Drain excess bacon fat from skillet, leaving about 1 tablespoon. Add olive oil if needed. Sauté the onion until translucent, approximately 3 minutes. Add minced garlic and cook for 1 minute more.
04 - Stir in the rice, chili powder, ground cumin, and smoked paprika. Cook for 1 minute until fragrant.
05 - Add the Rotel tomatoes with their juices, chicken broth, black-eyed peas, spinach, and cooked bacon. Season with salt and pepper. Mix thoroughly and bring to a simmer.
06 - Pour the mixture into a lightly greased 9x13-inch casserole dish and spread evenly.
07 - Cover tightly with aluminum foil and bake for 25 minutes.
08 - Remove foil, stir gently, and sprinkle 1 1/2 cups cheddar cheese evenly over the top.
09 - Bake uncovered for 10 to 15 minutes, or until rice is tender and cheese is melted and bubbly.
10 - Allow to rest for 5 minutes before serving. Garnish with remaining cheddar cheese if desired.
