TEX MEX BLACK EYED PEA CASSEROLE

Tex Mex Black Eyed Pea Casserole image

Provided by @MakeItYours

Number Of Ingredients 1

1 1/2 cups dried black eyed peas, rinsed 5 slices bacon, cooked and crumbled (or more!) 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 teas

Steps:

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 black 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 onions and cook until softened, 3 to 4 minutes. Stir in 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 (20 minutes for white rice, but longer for brown, etc).
Preheat the oven to 350 degrees F. Scrape the rice into a large bowl. Add 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 cheese is melted.
Serve in bowls topped with sour cream, fresh cilantro and sliced avocado.