Tex Mex Black Eyed Pea Casserole

4 Servings

1 tbsp EVOO

1 cup Yellow Onion, chopped

1 Garlic Cloves, minced

1 1/2 cups Brown Rice

3 cups Chicken Stock, low sodium

1/2 tsp Cumin

1/2 tsp Salt

1/4 tsp Pepper

1 can Black Eyed Peas, drained and rinsed

4 Bacon Slices, cooked and crumbled

1 can Rotel

2 cups Fresh Spinach or Kale, cut into strips

2 cups Sharp Cheddar Cheese, shredded

Sour Cream for topping

1)  Heat the oil in a medium skillet over medium high heat. Cook the onions until softened, about 4 minutes. Stir in garlic, rice, broth, cumin, salt and pepper. Bring to a boil, cover, and cook 45 minutes or until the rice has almost absorbed all of the liquid.

2)  Preheat the oven to 350. Spray an 8x8 in baking dish with non stick cooking spray.

3)  Add black eyed peas, bacon, rotel, spinach/kale, and 1 cup of cheese to rice mixture. Mix well then pour into prepared baking dish. 

4)  Bake uncovered for 20 minutes. Sprinkle remaining cheese on top and bake for 10 minutes or until cheese is melted. Serve with sour cream on top. Enjoy!

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