Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups dried black eyed peas
  • 1 1/2 cups brown rice (or wild rice)
  • 10 cups water
  • 5 slices center cut bacon
  • 1 medium onion (diced)
  • 1 medium bell pepper (diced)
  • 3 cloves garlic (minced)
  • 10 ounce can diced tomatoes and green chilies
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground black pepper (or white pepper)
  • 1/4 teaspoon cayenne pepper (optional)
  • 5 cups fresh spinach (chopped)
  • 6 ounces cheddar cheese (1 1/2 cups shredded)

Instruction

  • Rinse the black eyed peas and rice really really well {for about 5 minutes}. Add black eyed peas, rice, and water to a large pot. Bring to a boil and simmer for 30-40 minutes until tender. Drain and set aside.
  • Meanwhile, cook the bacon in a large skillet. Transfer bacon to paper towels, and set aside. Discard all but one teaspoon of bacon grease.
  • Heat the bacon grease over medium heat in the skillet and add onion and bell peppers. Sauté for 10 minutes. Add garlic, tomatoes & green chilies, salt, paprika, and peppers. Stir well and remove from heat. Stir in spinach and stir well.
  • Combine the black eyed peas, rice, and veggie mixture. Stir well. Add in half of the bacon and half of the cheese.
  • Transfer to a casserole dish and sprinkle with the remaining cheese and bacon. Cover with foil and bake for 20 minutes until cheese has melted and heated through. Enjoy!