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Beef Black-Eyed Pea Rice Casserole
Andre Lewis

Beef Black-Eyed Pea Rice Casserole

Black-eyed peas, tomatoes and rice stretch ground beef into a Southern-leaning casserole with a little smoked paprika. The peas remain whole because they are folded in after the beef sauce thickens. A cheddar top is optional in spirit but useful here for browning and clean scoops.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 pound 85% lean ground beef
  • 1 medium onion diced
  • 1 green bell pepper diced
  • 2 garlic cloves minced
  • 2 cans black-eyed peas 15 ounces each, rinsed
  • 1 can diced tomatoes 14.5 ounces, drained
  • 1 can tomato sauce 15 ounces
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups cooked long-grain white rice
  • 2 cups shredded cheddar divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Brown beef, onion and bell pepper and drain; add garlic for 30 seconds.
  2. Stir in black-eyed peas, tomatoes, tomato sauce, paprika, salt and pepper and simmer 5 minutes.
  3. Fold in rice and 1 1/2 cups cheddar.
  4. Spread in the dish and top with remaining cheese.
  5. Bake for 25 to 30 minutes until bubbling. Rest 10 minutes.