Tex Mex Black Eyed Pea Casserole
- 1 1/2 cups dried black eyed peas, rinsed
- 5 slices bacon, cooked and crumbled
- 1 tablespoon olive oil
- 1 cup chopped onion (about 1/2 medium)
- 2 cloves garlic, minced
- 1 1/2 cups rice (your preference)
- 3 cups chicken or vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- One 10-ounce can Ro-tel (tomatoes + green chilies)
- 3 cups fresh spinach, cut into strips
- 2 cups grated sharp cheddar cheese, divided
- chopped cilantro, sour cream and sliced avocado (for serving)
- Produce
- Black eyed peas, dried (1 1/2 cups)
- Cilantro (1)
- Cumin, ground (1/2 teaspoon)
- Garlic (2 cloves)
- Onion (1 cup)
- Spinach, fresh (3 cups)
- Meat
- Bacon, cooked and crumbled (5 slices)
- Canned Goods
- Chicken or vegetable broth (3 cups)
- Cooking & Baking
- Olive oil (1 tablespoon)
- Pepper (1/4 teaspoon)
- Salt (1/2 teaspoon)
- Pasta & Grains
- Rice (1 1/2 cups)
- Dairy
- Cheddar cheese, grated sharp (2 cups)
- Other
- One 10-ounce can Ro-tel (tomatoes + green chilies)
Preparation
Read recipe preparation on recipegirl.com
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Recipe Stats
Published December 29, 2011 (1 year ago).
98 people saved this recipe.
