Tex Mex Blackeyed Pea Casserole

Preheat oven to 350 degrees

Prep time 30 minutes

Total cook time approx. an hour

Ingredients

1 ½ C dried black-eyed peas, rinsed
5 slices (or more we like more) bacon, cooked and crumbled
1 TBSP butter
1 onion
2 to 4 garlic cloves
1 ½ C quick cooking rice
3 C Chicken broth
½ tsp Cumin
½ tsp salt
¼ tsp freshly ground pepper
1 10 oz can Rotel tomatoes with green chilies
3 C of fresh spinach
2 C Sharp Cheddar Cheese – divided
Chopped Cilantro, avocado and sour cream – for serving (optional)

Instructions:

Bring a medium pot of water to boil.  Add the dried peas and boil for 30 minutes, or until tender (as tender as a canned bean would be).  You don’t want them to have much of a bit to them, but not mushy either.  Drain beans.  In a skillet heat the butter at medium heat.  Add the onions and cook until softened 3 to 4 mins.  Stir in the garlic, then rice, broth, cumin salt and pepper.  Bring to a boil, cover and cook for about 20 minutes (just until the rice has absorbed nearly all the liquid)  Time will vary depending on the type of rice used.

Scrape the rice mixture in a large bowl.  Add the blackeyes, tomatoes, spinach, 1 cup of cheese and bacon.  Stir all together and transfer to 9 x 12 baking dish.  Bake, uncovered, for 20 minutes.  Sprinkle remaining cheese on top and bake for an additional 10 minutes, just until the cheese has melted.

Serve in bowls topped with sour cream, fresh cilantro, and sliced avocado. Enjoy!  Happy New Year!