Tex Mex Black Eyed Pea Casserole
A very popular black eyed pea recipe to serve on New Year's Day for good luck!
Foto: RecipeGirlBahan-bahan
- 1½ cups dried black eyed peas, (rinsed)
- 5 slices (or more!) bacon, (cooked and crumbled )
- 1 tablespoon olive oil
- ½ medium (1 cup) chopped onion
- 2 medium garlic cloves, (minced)
- 1½ cups rice ((one that can cook in 20 minutes))
- 3 cups chicken or vegetable broth
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- One 10-ounce can Rotel tomatoes with green chiles
- 3 cups fresh spinach, (cut into strips)
- 2 cups grated sharp cheddar cheese, (divided)
- chopped cilantro, avocado and sour cream, (for serving (optional))
Langkah-langkah
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 bite to them, but you don't want them mushy either. Drain the beans when you've got them where you want them.
In a deep medium skillet, heat the olive oil at medium heat. Add the onions and cook until softened, 3 to 4 minutes. 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 *almost* absorbed all of the liquid). Time will vary depending on the type of rice you choose to use.
Preheat the oven to 350℉. Scrape the rice into a large bowl. Add the peas, tomatoes, spinach, 1 cup of the cheese and bacon. Stir it all together and then scoop it into a 9x12-inch (or similarly sized) casserole dish. Bake, uncovered, for 20 minutes. Sprinkle remaining cheese on top and bake for an additional 10 minutes, just until the cheese is melted.
Serve in bowls topped with sour cream, fresh cilantro and sliced avocado (if desired).
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