Tex Mex Black Eyed Peas and Rice Casserole with Roasted Garlic

Tex Mex Black Eyed Peas and Rice Casserole with Roasted Garlic is a delicious casserole dinner recipe, perfect for Winters or New Years Day dinner as it signifies good luck.

6 servings

Course Dinner

Cuisine American

Keyword Black Eyed Peas, Black Eyed Peas Casserole, Tex Mex Black Eyed Peas Casserole

Prep Time 20 mins

Cook Time 1 hr

No resting time required 0 mins

Total Time 1 hr 20 mins

Servings servings

Author Anjali

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Ingredients

To roast the garlic

1 medium sized Garlic roasted
1 teaspoon Dried Rosemary 2 tablespoon if using fresh rosemary
1 teaspoon Dried Oregano
1 tablespoon Olive Oil

For the casserole

1 cup Dried Black Beans rinsed and soaked
1 tablespoon Olive Oil
2 Medium sized Onion chopped
1 cup Rice
2 cup Vegetable Broth low sodium
½ teaspoon Ground Cumin
1 teaspoon Cayenne Pepper
1 teaspoon Salt
1 teaspoon Ground Black Pepper
1½ cup Freshly chopped Spinach
5 oz Rotel Tomatoes chopped or use Canned Rotel Tomatoes and Green Chilis
1 cup Shredded Sharp Yellow Cheddar Cheese divided

For garnish

¼ cup Chopped Cilantro
½ Sliced Avocado
½ medium sized Red Onion thinly sliced
1 tablespoon Sour Cream

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Instructions

Soak the Black Eyed Peas in boiling hot water, which is about 2 inches more than the Beans or about 3 cups of boiling water for 1 hour and keep aside covered.
After One Hour, wash the Black Eyed Peas drain the water and using a colander.
Preheat the oven to 350F and grease a 9"x7" baking dish or any similar sized Casserole dish with cooking spray or oil.
Chop off the head of a Garlic. Drizzle Olive oil, Dried Rosemary and Dried Oregano over the Garlic. Wrap it up in an aluminum foil and roast it in the oven for 20 minutes at full power.
Once roasted, cool it down to room temperature. Slowly squeeze out the garlic cloves and discard the skins and the root.
Heat olive oil in a deep dish skillet. Add the chopped Onions. As the Onions, Shimmers add the Roasted Garlic cloves, and the Rice.
Sprinkle some Cayenne Pepper, Ground Cumin, Salt, and Ground Black Pepper, and mix well.
Saute the rice over medium to low heat. Once the Rice shimmers, add 2 cups of broth and cover cook over a low flame until the rice absorbs all the water for about 12 minutes. (Or until the Rice has absorbed almost all of the broth). The cooking time might vary depending on the rice you're using. Stir and take the skillet off the heat.
Now, take the Rice Mix off the heat. Mix it with the Black Eyed Peas which you had previously rinsed and kept aside.
Add the chopped Rotel tomatoes. You can also add canned Rotel Tomatoes with green chilis.
Add the thinly chopped spinach and the cheese. Mix well.
Layer this in your greased casserole baking dish. Top with more Cheese.
Bake uncovered for 30 minutes
Cut into individual Servings. Top with some sour cream, chopped Red Onions, freshly chopped Cilantro, and some sliced Avocado. You can also garnish with crispy fried Bacon.

Video

Notes

To make a Vegan version - To make a Vegan version, replace Cheddar cheese with Daiya Cheddar style shreds.

You can replace Dried Black Beans with Canned Black Beans.

You can replace Rotel Tomatoes with Canned Rotel Tomatoes and green chilis

You can add some fried Bacon for that perfect touch. You will have to fry the bacon first and then combine it with Rice, just when you're mixing in the cheese and the Beans.

Inspired from Recipe Girl

Nutrition

Nutrition Facts

Tex Mex Black Eyed Peas and Rice Casserole with Roasted Garlic

Amount Per Serving

Calories 376 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 5g31%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 21mg7%

Sodium 832mg36%

Potassium 722mg21%

Carbohydrates 52g17%

Fiber 7g29%

Sugar 4g4%

Protein 15g30%

Vitamin A 1423IU28%

Vitamin C 9mg11%

Calcium 217mg22%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.